About
This creamy curried zucchini is cooked with tender shallot, aromatic garlic and spices, baby spinach and a helping of heavy cream.
This makes a great side dish to curried meats and cauliflower rice.
Ingredients
- 2 cup baby spinach
- 1 tablespoon unsalted butter
- 1 tablespoon, chopped shallot
- 1 clove garlic
- 1 tablespoon curry powder
- 1 medium zucchini
- ½ cup vegetable broth, bouillon or consomme
- ⅓ cup heavy cream
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the shallot and garlic. Melt the butter in a saucepan over a low/medium heat and add the shallot and garlic. Sweat gently until tender.
- Dice the zucchini into half inch chunks and add to the pan along with the curry powder. Stir to combine and pan fry for a minute.
- Add the stock and stir well. Simmer for 3-4 minutes or until the zucchini is just fork tender.
- Add the cream and salt and pepper if desired. Stir well and allow the cream to heat through and the sauce thicken.
- Add the spinach and stir well, cooking until just wilted. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 224.3kcal/938.7kJ (per serving)
- Fat: 21.0g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 3.8g (per serving)
