Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Winter dilly carrot and zucchini curry (V, GF, Paleo}
This winter dilly carrot and zucchini curry is full of simple, wholesome ingredients that will give your soul and gut a healing boost, and get a comforting dinner on the table in under 30 minutes.
Ingredients
- 3 TBs grapeseed oil
- 2 large onions
- 4 garlic cloves
- ½ TB turmeric
- ½ TB pepper
- 1 TB sugar
- ¼ TB cumin
- ¼ TB sweet Moroccan paprika
- 4 cups water
- ½ TB salt
- 4 carrots cut into ½-inch thick slices
- 5 zucchini cut into ½-inch thick slices
- ½ cup chopped fresh herbs - parsley is preferable but cilantro or dill will do as well
- Juice of 1 lemon
Instructions
- Preheat big pot or dutch oven to medium-high heat.
- Add 3 TBs of grapeseed oil. Sautee onions until their colour changes on high heat, for 3 mins. Add garlic and all spices except salt, mix well and sautee for a minute.
- Add 2 cups water and carrots and bring to a boil. Cover and cook on medium heat until carrots have softened a bit, 10 minutes.
- Add zucchini and remaining 2 cups of water and salt. Cook, covered for 10 minutes, then an additional 5-10 mins uncovered.
- Add chopped herbs and juice of 1 lemon.
- Serve as a stew on its own, with rice or with naan bread.