We have had an abundance of zucchini from our garden over the past month. And by abundance, I mean a bumper crop that just keeps on coming. Every day for weeks we’ve been getting 1-3 big zucchinis. We’ve been giving them away right and left, eating them ourselves, giving Maizy lots in her meals…I even took one on the plane to Baltimore for Lucy and Caitlin (security surprisingly said nothing about the giant zucchini in my carry-on)! Usually when I put zucchini in things, I cut relatively thin slices. Earlier this week I thought it might be nice to have a dish with big hunks of zucchini in it. I had also gotten a lovely cauliflower that needed to be eaten (we’re coming into cauliflower season now. Yes!). I whipped up a quick cucumber/tomato salad and made this curry, served with a side of reheated brown rice from the fridge. It’s been very hot here in Seattle and I have had almost no motivation for being in the kitchen. For this reason, this dish is great. It cooks up quickly, only uses one pot and is satisfying and filling without being heavy.
A note about curry: You can certainly use any curry you like. I went a bit crazy with curry blends a few months ago during a visit to Market Spice in the Pike Place Market. I have a little bit of a love affair with Market Spice and will make any excuse to go there. During one visit, I bought four or five different curry blends. After trying all of them, my favorite is definitely the ‘chicken curry.’ Despite its unfortunate name, it is wonderful—slightly sweet, the perfect blend of spice and flavor and tastes great on every vegetable I’ve tried it on. For those of you not in Seattle, you can still experience an abbreviated visit to Market Spice through their website. This is the Indian spice selection page.
The Recipe
Serves 2-3
1 1/2 cups zucchini, large chunks
1 1/2 cups cauliflower florets
1/2 medium onion, diced
1 – 1 1/2 tsp curry powder
pinch of salt and pepper to taste
splash of olive oil or water for sauteing
In a medium pan or pot, saute onion for a few minutes in water or olive oil until slightly soft. Add salt, pepper, and curry powder and stir to combine. Let cook for 1-2 minutes longer to let the flavors bloom a bit. If the spices are sticking to the pan too much, you can add a tiny splash of water to help incorporate them into the onion mixture. Over medium heat, add the cauliflower and cook for a couple of minutes. Add the zucchini and cook until both the zuccihini and cauliflower are tender, but not falling apart (about 7-10 minutes). Taste as it’s cooking and adjust seasonings as needed.
Serve alone or with a cooked grain and a fresh summer salad. Delish!
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