Zucchini Curry

This delicious Fermented Zucchini Curry recipe was created to utilize the flavorful and tender fermented zucchini. It is a quick and easy dish that can be prepared in just 20 minutes. The curry sauce is creamy and rich, with a tangy undertone reminiscent of lemon and limes, thanks to the fermentation process.

When making curries, it’s beneficial to have all the ingredients lined up and ready to go since the sauce comes together swiftly. This recipe combines aromatic spices, wholesome vegetables, and a cashew cream base to create a satisfying and flavorful curry that will please both vegans and those following a gluten-free diet.

Serves: 4

INGREDIENTS:

• 1 medium onion
• ½ cup raw cashews
• ½ cup water
• 2 tablespoons oil
• 1 tablespoon whole cumin seeds
• 2–3 cloves garlic, grated, or 1 teaspoon Garlic Paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon Pepper Paste
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 2 cups Zucchini Kraut
• 3 tablespoons tomato paste

INSTRUCTIONS:

1. Prepare the onion by dicing it coarsely and puréeing it in a blender. Pour the onion purée into a bowl or measuring cup, and set it aside.
2. Put the cashews and water into the blender. Blend them into a smooth, thick cream and set it aside.
3. Heat a heavy-bottomed skillet over medium-high heat. Add the oil and cumin seeds. Toast the seeds for about 1 minute, stirring constantly.
4. Add the onion purée to the skillet and sauté until it is browned, giving it an almost pink appearance.
5. Reduce the heat to medium. Stir in the grated garlic, ginger, and chile paste. Allow them to brown slightly, and then add the coriander, garam masala, and turmeric.
6. While stirring constantly, add the Zucchini Kraut and tomato paste to the skillet. Simmer for about 5 minutes, stirring often. The zucchini will break down quickly.
7. Stir in the cashew cream until the sauce is thoroughly mixed and warmed.
8. Serve the curry over freshly cooked brown rice.

TIPS:

• To make the onion puree smoother, you can add a little water while blending.
• If you prefer a spicier curry, you can increase the amount of Pepper Paste or add some red chili flakes.
• If you don’t have Zucchini Kraut, you can substitute it with fermented zucchini or any other fermented vegetable of your choice.
• Adjust the consistency of the curry sauce by adding more water or vegetable broth if desired.
• For added freshness, garnish the curry with chopped cilantro or a squeeze of fresh lemon or lime juice before serving.
• This recipe can be easily doubled or halved depending on the number of servings needed.
• Leftovers can be refrigerated in an airtight container and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the recipe by adding other vegetables such as bell peppers, peas, or spinach to the curry.
• Serve the Fermented Zucchini Curry with your favorite naan bread or chapati for a complete meal.
• If you prefer a smoother sauce, you can use an immersion blender or transfer the sauce to a blender and blend until desired consistency.
• Don’t forget to taste and adjust the seasoning with salt and pepper according to your preference before serving.