Meatless Monday - Zucchini Curry with Lemongrass and Coconut Milk

Just thinking about curries tends to make people think about hot, spicy, flavorful dishes.  Of course some people like the flavor but are put off by the heat.  The thing is, curries don’t need to be hot.  This curry dish is made smooth and mild by the coconut milk but still has wonderful flavors you expect from a curry.

I served it over riced cauliflower which is just raw cauliflower put through a ricing blade in a food processor.  It would be equally delicious served over white or light brown rice.

Zucchini Curry with Lemongrass and Coconut Milk

Ingredients: 

3 large red chillies, deseeded and stalks removed, chopped
6 garlic cloves, roughly chopped
knob of fresh ginger, peeled and chopped
2 lemongrass stalks, trimmed and chopped
2 tbsp ground turmeric
1 tsp chilli powder
2-3 zucchinis, quartered lengthways, then halved
1 tbsp olive oil
1 tbsp sugar
6 shallots, finely chopped
1 tbsp Thai fish sauce (nam pla)
1 can coconut milk
1 cup vegetable stock
small bunch coriander, roughly chopped, to garnish

Directions:

Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the zucchini wedges.

Heat the olive oil in frying pan, then brown the zucchini, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the zucchini to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the zucchini is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or riced cauliflower and bread to mop up all the juices.

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