Creamy zucchini curry

Zucchini in a curry, the way to make a bland veggie good! Also I’m having a day with words, so bear with me and comment if there are errors #helpmeout


3 zucchinis, peeled and roughly diced

4 carrots, roughly chopped

2 green capsicum, deseeded and diced

2 level tablespoons South Indian Vegetable Curry Masala

1 tablespoon minced garlic

1 teaspoon minced ginger

1 tin diced tomatoes

1 tin coconut cream

500ml- 750 ml  vegetable stock

1/4 teaspoon mustard seeds



  1. Turn on slow cooker to low setting.
  2. Heat oil until for 30 seconds. Add the mustard seeds.
  3. Once mustard seeds are popping  add the onions, garlic, ginger and saute.
  4. Add the vegetable curry powder and fry for 2 minutes. Add all vegetables and stock. Stir well.
  5. Add the coconut cream, tomatoes.
  6. Put lid on slow cooker to  set for 6 hours.






One Comment Add yours

  1. veersmartact says:

    MYOB Assignment Help


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