Zucchini Curry with Coconut Milk

Summary

Ingredients

• 1 zucchini
• 1 tablespoon germ oil
• 1 teaspoon, heaped curry, anapurna
• Coconut milk, 2-3 tablespoon
• salt

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Instructions

1. Wash the zucchini, cut off the ends, cut lengthways. Cut the zucchini halves into 5 mm thick slices.
2. Let the oil get hot in the pan. Lightly fry the zucchini pieces in it, sprinkle with curry powder. Then add the coconut milk, put the lid on and cook for 3-4 minutes on low heat. The zucchini slices should still have bite. Salt at the end. Serve hot.
3. Serving tip:
4. Rice, fish or seafood. I had prawns marinated in sage with it.