Craving a lightning-fast, flavor-packed meal that will transport your taste buds to the vibrant streets of India? Look no further than this Quick Lunch Zucchini and Corn Curry – a dish so delicious and easy to prepare, you'll wonder why you haven't been making it all along! In just 25 minutes, you can whip up a restaurant-quality curry that's bursting with fresh vegetables, creamy coconut milk, and aromatic spices that will make your kitchen smell like a gourmet paradise.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 zucchinis, diced
- 1 cup corn, frozen or fresh
- 1 onion, chopped
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping zucchinis into medium-sized dice, finely chopping the onion, and measuring out the curry powder and coconut milk.
- Heat a large skillet or saucepan over medium heat. Add a small amount of oil to prevent sticking and ensure even cooking.
- Sauté the chopped onions until they become translucent and slightly golden, which typically takes about 3-4 minutes, stirring occasionally to prevent burning.
- Sprinkle curry powder over the onions and stir quickly to release the aromatic spices and prevent scorching. Cook for an additional 30-45 seconds until the spices become fragrant.
- Add the diced zucchini and corn to the pan, stirring to coat them evenly with the spiced onion mixture.
- Pour the coconut milk into the pan, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer.
- Reduce heat to low-medium and cover the pan. Allow the curry to simmer for 10-12 minutes, or until the zucchini is tender but not mushy.
- Season with salt to taste, adjusting the seasoning as needed. Stir gently to distribute the salt evenly.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro just before serving. Serve hot with rice or naan bread.
Tips
- To elevate your Quick Lunch Zucchini and Corn Curry to the next level, keep these pro tips in mind:
- For maximum flavor, toast your curry powder in the pan for 30-45 seconds before adding other ingredients. This releases the spices' essential oils and intensifies their taste.
- Use fresh corn when in season for the most vibrant flavor, but high-quality frozen corn works perfectly fine during other times of the year.
- Don't overcook the zucchini – aim for tender but still slightly crisp to maintain its texture and nutritional value.
- For a protein boost, consider adding cubed tofu, chickpeas, or cooked chicken to make the curry more substantial.
- If you prefer a thicker curry, let it simmer uncovered for an extra 2-3 minutes to reduce the coconut milk slightly.
- Always garnish with fresh cilantro just before serving to add a bright, fresh note to the finished dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
