This week is Holi, more commonly known as the the Festival of Colors. Holi is a Hindu festival that celebrates the victory of good over evil and the arrival of spring. It’s also a day of joy and fun meant to bring everyone together. The festival falls on a different day each year, usually the day after the full moon in March or February, depending on the Hindu calendar. This year it happens to fall on March 23rd. This week’s posts will help you gear up to celebrate this joyous festival. So to kick off the week of celebration, here is a recipe for a scrumptious potato and zucchini curry.
This recipe was inspired by the curries at one of my favorite restaurants, Curry in a Hurry. The Nisar family that owns the restaurant make a potato curry and a zucchini curry that are mouthwatering. So I thought, why not combine the two and make the ultimate veggie curry? This curry is packed with rich, aromatic spices that will delight your tastebuds. Paired with rice and warm, buttery naan, it makes for a delicious, healthy meal any night of the week.
Potato and Zucchini Curry
- 3 tsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp ground coriander
- 1/4-1/2 tsp red pepper flakes
- 2 tsp whole cumin seeds
- 2 bay leaves
- 3 Tbsp olive oil
- 3-4 Tbsp water
- 2 Tbsp tomato paste
- 2 cups peeled crushed tomatoes
- 1 can hot diced green chiles
- 4 medium zucchini diced
- 4 medium potatoes peeled and diced
In a small bowl, mix together the chili powder, ground cumin, salt, turmeric, and ground coriander. Set the spice mix to the side.
Place the peeled and diced potatoes in a medium sauce pan and cover it with water. Salt the water if desired. Bring the water to a boil. Reduce the heat to a low boil and cook the potatoes for 5-10 minutes, or until you can pierce them with a fork. Drain and set the parboiled potatoes to the side.
While the potatoes are cooking, pour the olive oil in a large electric skillet. Sprinkle the whole cumin seeds over the oil. Heat the seeds and oil over medium heat until they are fragrant and start to pop.
Add the diced zucchini, tomato paste, and spice mix to the pan. Stir until the tomato paste and spice mixture evenly coat the zucchini.
Cover and cook the zucchini for 10 minutes, or until tender, stirring occasionally.
Add the parboiled potatoes to the skillet. Add the crushed tomatoes, diced green chiles, water, red pepper flakes, and bay leaves to the mixture. Stir until well combined.
Cover and cook the mixture over medium-low heat for 15-20 minutes, stirring occasionally.
Remove and discard the bay leaves.
Serve the curry over rice with a side of warm naan.
Adjust the spice mixture to appease your palette. Add more or less chili powder, red pepper flakes, and cumin depending on how much spice you can handle.
This curry is so rich and hearty that it can satisfy all appetites, vegetarians and non-vegetarians alike. Also, packed with veggies and spices touted for their health benefits, it’s a meal that you can feel good about eating. So if you or your family have never tried curry before or you’re looking for new meal to spice up your cooking repertoire, give this recipe a try.