Indian

Curried Zucchini with Coconut Rice is for Dinner.

Curried Zucchini with Coconut Rice takes 20 minutes to prepare.

Curried Zucchini with Coconut Rice takes 45 minutes to cook.

Curried Zucchini with Coconut Rice makes 4 servings.

The ingredients for Curried Zucchini with Coconut Rice are:

1 Tablespoon Unsalted Butter
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Ground Turmeric
1/4 Teaspoon Ground Cayenne Pepper
3/8 Teaspoon Ground Cloves
3/8 Teaspoon Ground Cinnamon
3 Garlic Cloves, Minced
1/4 Cup Chopped Fresh Cilantro
1 Medium Tomato, Diced
1/4 Cup Raw Cashew Pieces, lightly toasted in a skillet

2 Cups White Long Grain Rice, rinsed
1 Teaspoon sea salt
1 Can Lite Coconut Milk plus enough Water to make 3.5 cups liquid, total.

Here is how you make Curried Zucchini with Coconut Rice:

Start the rice first. Combine everything in a rice cooker and push the "ON" button. If you have to do this on the stove, cook like you would normally cook rice. The Zucchini: In a large, nonstick skillet over medium heat, heat the spices except the garlic until they are fragrant. Add the butter and combine spices and butter until it forms a paste. Add the Zucchini and about 1/3 to 1/2 cup water and cook (adding water as needed to make a little bit of sauce) until the Zucchini is tender, but not mushy. Turn off the heat. Add the diced tomatoes, the cilantro and the cashews and mix to combine. Serve 1/4 of the Zucchini over 1/2 to 1 cup of rice. ** When I made this I used 1/2 cup of rice when I served it, and 1/4 of the veggies. There was plenty of leftover rice. The calories are computed using one fourth of the rice in the recipe. Notes: A squeeze of fresh lemon juice really brightens the flavors in this dish. A little more cayenne pepper (double?) never, ever hurts. If you don't have cashews hanging around, toasted almonds will do very nicely. A cup of frozen peas tossed in with the zucchini is very tasty, too. Serving Size: 1/4 each of the Zucchini and the Rice**Number of Servings: 4Recipe submitted by SparkPeople user THEISLANDGRRL.

The nutritional information for Curried Zucchini with Coconut Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 279.1

• Total Fat: 11.9 g
• Cholesterol: 7.8 mg
• Sodium: 691.0 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 3.9 g
• Protein: 6.5 g

Curried Zucchini with Coconut Rice is Indian cuisine.

The dietary needs meet for Curried Zucchini with Coconut Rice is Vegetarian