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Curry Vegetable Topping

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zucchini, onions, curry

zucchini, onions, curry

I can whip up this topping quickly and use it on top of any dish like rice, pasta, steamed veggies, quinoa, etc., and it adds flavor and a bit of spice to what otherwise may turn out to be a borish meal. Serve it with crackers for a tasty snack.

Curry Vegetable Topping
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large onion sliced in medium-sized rounds
  • 1 large zucchini cut in medium-sized half rounds
  • ½ tomato cut in medium-sized chunks (optional veggie)
  • 3 cloves of garlic minced
  • ⅛ tablespoon of Indian curry (preferably without salt)
  • pinch of cardamom (optional)
  • Salt and pepper to taste
  • 1 teaspoon of olive oil plus extra if needed
  • 1 teaspoon of refined coconut oil
  1. In medium skillet and over low to medium heat, cook onions until translucent in olive and coconut oil.
  2. Lower heat and cook garlic for about 3 minutes making sure it does not turn too brown as the flavor will bitter.
  3. Add zucchini and cook until soft.
  4. Add tomatoes and cook for 1 minute.
  5. Whisk in curry and cardamom and cook for 3 minutes.
  6. Add olive oil if you find the mixture drying or sticking.
  7. Add salt and pepper to taste.



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