Zucchini With Rice And Coconut Milk Food

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

ZUCCHINI AND GREEN PEAS COCONUT CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger and cook stirring until onion is soft about 3 minutes.
• Add curry powder, paprika, cumin, and thyme and cook stirring for about 1 minute. Stir in zucchini to coat.
• Add coconut milk, broth, salt, and pepper and bring to a boil. Cover saucepan and reduce to simmer for 15 minutes or until the sauce is thick. Add peas and cilantro cook for 1 more minute. Serve over brown rice.
• If your sauce is thick, cook for longer.

VEGETABLE COCONUT MILK SOUP WITH VERMICELLI NOODLES RECIPE

Steps:

• To begin making the Vegetable Coconut Milk Soup With Vermicelli Noodles recipe, firstly cook the vermicelli noodles as per the instructions given on the packet.
• Bring vegetable stock, garlic, ginger, lemon grass, chilles, lemon and sugar to a boil in a saucepan. Once it is boiled, add the carrots, mushrooms, zucchini and tofu and let it cook for a minute.
• Make sure that while prepping the lemon grass, you remove the woody bit at the bottom and use up the centre part of the stalk.
• After a minute, add coconut milk and soy sauce. Taste it and adjust the seasoning according to your preferred taste.
• Cook for about 3-4 minutes and then add the tomatoes right at the end before turning off the flame.
• Once it is done, garnish it with coriander and top it with the cooked vermicelli noodles.
• Serve Vegetable Coconut Milk Soup with Vermicelli Noodles as a side dish or you can even have it on its own for light and healthy dinner.

ZUCCHINI WITH RICE AND COCONUT MILK

Steps:

• 1. Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

ZUCCHINI WITH RICE AND COCONUT MILK

Steps:

• Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

ZUCCHINI COCONUT NOODLES

Steps:

• Heat coconut oil over low heat. Add most of the scallions, grated ginger and the lemongrass piece (whole, you'll remove it later). Add the coconut milk and fish sauce and simmer over low heat, stirring occasionally, while you prep everything else. (about 20 mins). Add lime juice and a pinch of sugar. Taste and adjust. If it becomes too thick as it reduces, add a few tablespoons of water.
• Dice & deseed your tomatoes and add those to the pan.
• Prep zucchini noodles and set those aside.
• Chop amaranth leaves and add those to the pan. Stir them in until just wilted.
• Add basil and stir until wilted.
• Turn heat off, remove the lemongrass piece, add zucchini noodles and serve into bowls immediately (you don't want the zucchini noodles to cook).
• Top bowls with cilantro, crushed peanuts, and serve with chili-garlic sauce.

ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)

Steps:

• Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

ZUCCHINI AND SHRIMP COCONUT CURRY

Steps:

• Heat large saucepan on medium-high heat. Add oil, then onions, garlic, and ginger. Cook until translucent.
• Add curry powder, cayenne powder, chicken stock, fish sauce, and coconut milk. Combine to break up all lumps of spices. Bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
• Add zucchini, bell peppers and shrimp. Cook for additional 5 minutes, or until shrimp I cooked through and zucchini is tender. Taste for flavor and add salt and pepper, if desired.
• Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or with bread.

ZUCCHINI CURRY INDIAN

Steps:

• In a hot pan, drizzle a teaspoon of Coconut oil and as it heats up, add cumin seeds.
• Add grated ginger, garlic as you continue to stir.
• Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
• When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
• Now add chopped zucchini, water, salt, and Chickpeas and stir gently.
• After about a minute, add Coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes.
• Remove from heat and add chopped Cilantro.

BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI

Steps:

• Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
• To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
• While the rice is cooking :-.
• Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

EASY ZUCCHINI CHICKPEA CURRY

Steps:

• In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
• Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
• Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
• Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
• Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
• Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

CREAMY ZUCCHINI & COCONUT MILK SOUP RECIPE (DAIRY-FREE)

Steps:

• Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
• Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
• Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
• Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
• Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
• This soup can also be served chilled - a nice treat on a hot day.

ZUCCHINI CURRY

Steps:

• First, prepare your ingredients. Dice the zucchini in bite sized pieces. Finely chop the onion, and mince the garlic and ginger.
• Heat the oil or cooking spray in a large pot. Add the diced garlic, ginger and onion, and let them cook for a few minutes until the onion is soft and translucent.
• Then, add the tomato paste and all the spices. Saute these for a few minutes. This will allow a lot of flavor to develop.
• Add the coconut milk and zucchini. Leave the curry to simmer covered with a lid for about 10 minutes, or until the zucchini has softened.
• Finally, add salt and pepper to taste, and serve.

CREAMY COCONUT CURRY RICE WITH VEGETABLES

Steps:

• Rinse brown rice in a sieve then transfer to a large pot.
• Add water, 3/4 cup coconut milk, curry powder, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat.
• Once the liquid starts to boil, cover and reduce to low heat. Allow to simmer for about 40 minutes. **NOTE: all rice brands are a bit different, so please check the packaging of the rice you're using to see the exact amount of liquid to rice ratio and cooking time. See recipes notes for more tips!
• Heat olive oil in a large pan over medium-high. Cook shallots and garlic for a few minutes, until lightly browned and fragrant.
• Then, add all the chopped vegetables to the pan and cook until they're tender and lightly browned (about 10-12 minutes), stirring frequently.
• Once the rice is cooked, stir in all the cooked vegetables and the remainder of the coconut milk. Adjust seasonings to taste.**TIP: If you'd like the coconut milk to absorb a bit more, simply continue to cook for a minute or two while stirring everything together.
• Serve with your favourite protein and enjoy hot!

CURRIED COCONUT MILK RED LENTIL SOUP WITH ZUCCHINI

Steps:

• Rinse lentils and drain. Peel and finely chop onion and garlic. In a pot, fry onion and garlic in 2 tablespoons hot oil until translucent. Sprinkle with curry and sauté briefly. Mix in lentils, broth and up to 4 tablespoons coconut milk. Simmer, stirring occasionally, about 25 minutes. If necessary, thin with additional broth.
• Meanwhile, rinse, trim and chop zucchini. In remaining oil, fry zucchini, 2-3 minutes. Season soup with salt, red pepper flakes and lemon juice. Ladle soup into bowls and top with zucchini. Sprinkle with red pepper flakes and curry powder and drizzle with remaining coconut milk.

THE BEST COCONUT CAULIFLOWER RICE

Steps:

• Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sauteeing the onion, while I chop the cauliflower to save time.
• Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
• Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and 'toasts' a little bit. Once it feels like most of it has been absorbed, turn off the heat.
• Garnish with some chives or spring onions (scallions) or coriander (cilantro).

ZUCCHINI NOODLES IN COCONUT MILK

Steps:

• Rinse and finely grate zucchini.
• Rinse basil, shake dry, pluck leaves and finely chop.
• In a pot, bring coconut milk, 50 ml (approximately 3 tablespoons) water, grated zucchini and noodles to a boil. Simmer on low heat until noodles are just al dente, about 3 minutes, stirring constantly. Stir in oil and basil. Check temperature before feeding.

THAI ZUCCHINI-COCONUT SOUP

Steps:

• In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.