“A restaurant tasting recipe I got from a friend -- neither one of us is hot on zucchini, but this is really good. The original recipe is for one serving, with just 1/2 tsp each of curry & mustard, but I always add more spice! It also tastes great without the yogurt!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. make rice.
  2. rinse and chop zucchini into bite size pieces.
  3. heat oil and saute onion, garlic& curry until golden/onions are clear.
  4. add zucchini, mustard and broth.
  5. stir well, bring to boil.
  6. reduce heat, cover & simmer 10 minutes.
  7. let cool 15 minutes.
  8. transfer to blender and puree.
  9. return to saucepan and stir in yogurt and rice.
  10. heat through and serve.

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