Sri Lankan White Zucchini Curry Food

SRI LANKAN WHITE ZUCCHINI CURRY

Sri Lankan White Zucchini Curry image

Even though this is called a white curry, it is slightly yellowish in color from the small amount of turmeric in it. In Sri Lanka, it is made with ridge gourd, which looks like a ridged, long, slightly curving cucumber, pointy at the ends. It is sold in Indian, Southeast Asian, and Chinese markets. If you can find it, peel it with a peeler, concentrating mostly on the high ridges, and then cut it crosswise into 3/4-inch segments. It cooks in about 3 minutes. I have used zucchini instead because it is just as good and we can all get it easily. Serve with rice and perhaps Stir-Fried Chettinad Chicken.

Yield serves 4¿6

Number Of Ingredients 7

Ingredients

4 medium-sized zucchini, about 1 1/2 pounds total, trimmed, cut in half lengthways, and then cut crossways into 3/4-inch segments
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
15 fresh curry leaves, lightly crushed in the palm, or 10 fresh basil leaves
1/2 teaspoon salt
1 medium shallot, peeled and cut into fine slivers
1 1/4 cups coconut milk from a well-shaken can

Steps:

Combine all the ingredients in a very large frying pan or sauté pan and set over medium-high heat. Bring to a simmer. Turn heat to medium and cook about 5 minutes, stirring and spooning the sauce over the zucchini.

THERMOMIX SRI LANKAN STYLE CURRY

Thermomix Sri Lankan Style Curry image

Make and share this Thermomix Sri Lankan Style Curry recipe from Food.com.

Provided by Ex-Pat Mama

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, peeled and quartered
2 garlic cloves, peeled
2 cm ginger
1 teaspoon dried red chili
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
20 g oil
400 g coconut cream
100 g vegetable stock
600 g potatoes, peeled and diced evenly
150 g carrots, chopped
400 g mixed vegetables, chopped (cauliflower, mushroom, broccoli, zucchini etc)

Steps:

Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7.
Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1.
Add coconut cream and broth. Blend 1 minute/speed 10.
Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon.
Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon.
Serve by putting the steamed vegetables over rice and spooning the curry over all.

Nutrition Facts : Calories 602.5, Fat 22, SaturatedFat 16.3, Sodium 222.8, Carbohydrate 96.9, Fiber 8.4, Sugar 58.5, Protein 7.8

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