Summery Curry with Refreshing Yoghurt Raita
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini, one yellow and one green
- 1 small cucumber (s)
- 1 onion (s)
- 25 g iner
- 1 hot pepper, green
- 1 clove garlic
- 1 bunch mint
- 1 bunch coriander
- 235 g tomatoes, passed
- 2 tablespoon Madras curry powder
- 0.5 teaspoon ½ coriander, ground
- 200 g yourt, Greek
- 20 g butter
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Peel the ginger and grate finely. Clean the peppers, remove the seeds and chop them finely. Chop the coriander greens as well. Set the mint tips aside for decoration, cut the rest into fine strips without stems. Quarter the zucchini lengthways and cut into approx. 2 cm. cut wide pieces.
- Heat 2 tablespoons of oil and fry the onion, garlic, ginger, and peppers over high heat for 1 minute. Add the curry, ground coriander, strained tomatoes and 150 ml water and bring to the boil briefly. Add the zucchini, season with ½ teaspoon salt and pepper and simmer for 7 minutes over a low flame, stirring occasionally.
- Clean the cucumber and cut into approx. 0.5 cm wide slices, halve them again if necessary. Mix the chopped mint and yogurt in a bowl. Season with half a teaspoon of salt and, if necessary, with pepper.
- After 7 minutes, remove the zuccini tomato curry from the heat and stir in the chopped coriander and butter.
- Serve the curry with the raita, decorate with the mint tips and serve with rice or couscous, depending on your preference.
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