Curried Zucchini
Earthy and savory Indian-inspired flavors make this a delicious and easy zucchini side.
Servings 4
Calories 50kcal
Ingredients
- 2 teaspoons avocado oil
- 2 garlic cloves minced
- 2 teaspoons ginger fresh grated
- 1/2 yellow onion diced
- 1 jalapeño stem and seeds removed, sliced thin
- 2 medium zucchini quartered and cut to 1/4-inch slices
- 1/4 teaspoon smoked paprika omit for nightshade-free
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon dried mango powder
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon black pepper fresh ground
- pinch of asafoetida optional
- 1 tablespoon cilantro minced, for garnish, optional
- Korean red pepper flakes optional, omit for nightshade-free
Instructions
- Heat a large nonstick pan over medium high heat and add the oil. Add the garlic, onion, jalapeño, and ginger and cook until the onion is soft and translucent, about 5 minutes.
- Add the zucchini along with all remaining seasonings. Cook on medium heat, stirring occasionally until the squash is tender-crisp, about 8-10 minutes. Sprinkle with cilantro and chili and serve.
Notes
Protein:Energy Quotient [calories]: 0.26
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 300mg | Potassium: 305mg | Fiber: 1g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg