Recipe for Zucchini and Curry Soup – add in the veggies of your choice
350 gr Zucchini, chopped
15 ml olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
Salt and black pepper to season
For the curry sauce:
2 tablespoons cardamom pods
1 tablespoons coriander seeds
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon ground cloves
2 tablespoons butter
3 cm piece of ginger, grated
8 cloves of garlic, minced
4 birds eye chillies, finely chopped
2 cans chopped and peeled tomatoes
6 tablespoons of plain yoghurt
1 cinnamon stick
green salad to serve
crusty bread to serve
First off, arrange the chopped zucchini in an oven safe baking tray and drizzle with olive oil. Then sprinkle with paprika, cumin and coriander. Season and roast in the oven (190 degrees Celsius) until soft – takes about 20 minutes.
While the zucchini roasts; For the sauce – in a saucepan, add the cardamom pods, coriander seeds, paprika, turmeric and ground cloves on medium heat to dry roast. Leave on the stove until the aromas fill your kitchen – transfer the spices to a pestle and mortar and grind until fine.
Add the butter to the saucepan and saute the garlic, ginger and chilli. Add the ground up spices and mix. Add the tinned tomatoes and the yogurt and simmer for 30 minutes.
After this time, transfer the sauce to a food processor and blend until smooth. I also like to use a sieve for my sauce, this just get rid of the small pieces of the spices. Leave to simmer for 10 minutes more.
Add the roasted and mashed zucchini to the sauce and serve with crusty bread and a green salad.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.