Yellow almond and zucchini curry

Experience the rich and creamy flavors of our creamy yellow curry with almond and zucchini, featuring a fragrant homemade curry paste made from garlic, ginger, turmeric root, and a blend of aromatic spices.

Making zucchini curry

This thick, luscious curry beautifully coats tender courgette, string beans, and okra, creating a wholesome and satisfying vegetarian dish. Perfectly spiced and garnished with fresh cilantro, this curry pairs wonderfully with rice or naan for a comforting and nutritious meal.

Serves:

Time to Prepare:

30 min

Time to cook or cure:

25 min

Skill

Flavour building

Serves:

8 people

Time to Prepare:

30 min

Time to cook or cure:

25 min

Skills:

flavour building

Ingredients & Tools

Ingredients

For the curry paste

6 garlic cloves
1 red cayenne chilli, seedless
2 cm ginger root
2 cm fresh curcuma root
1 tablespoon sea salt
1/2 tbs cumin
1 tbs garam masala
2 tbs yellow curry

For the rest of the curry

5 tbspoon chicken fat or ghee
300 gram almond flour
250 ml thick cream
500-700 ml water
salt to taste
5 lady fingers, sliced in 0.5 cm slices
150 gram of string beans, cut into 2.5 cm
1.5 medium zucchini, cored, half way peeled, and sliced diagonally in 0.5 cm strips

For garnish:

fresh cilantro
fresh spring onion
Thai basil leafs

Tools

1 pestle and mortar
cutting board
knife
peeler
wok
small pot to blanch the beans and okra
tablespoon
wooden spatula
bowls to put sliced veggies in

Useful guidelines

Why you should use a pestle and mortar

Using a pestle and mortar to make curry paste for this creamy yellow curry with almond and zucchini is superior to a wand blender because it allows you to manually crush and grind the ingredients, releasing essential oils and enhancing the flavor and aroma of the spices. This traditional method provides better control over the texture, enabling you to achieve a perfectly smooth or slightly coarse paste based on your preference. Additionally, the gentle grinding action preserves the natural nutrients and prevents the heat generation associated with electric blenders, ensuring a fresher, more vibrant taste in your curry paste. The tactile process also connects you more intimately with the ingredients, enriching the cooking experience.

Directions

Simply follow these steps in order to make creamy yellow curry with almond and zucchini:

Instructions:

Make the Curry Paste:
- On a cutting board, peel and roughly chop the garlic cloves, red chilli (seedless), ginger root, and turmeric root.
- Place the chopped ingredients into the pestle and mortar with the salt and give it t good pounce. Add 1/2 tablespoon cumin powder, 1 tablespoon garam masala powder, and 2 tablespoons yellow curry powder.
- Grind the ingredients into a thick paste using the pestle. Set aside.
Prep the Vegetables:
- Wash the lady fingers (okra), string beans, and zucchini.
- Slice the okra into 0.5 cm pieces.
- Cut the string beans into 2.5 cm pieces.
- Core the zucchini, peel off half of the skin creating a striped pattern along the length of the zucchinil, and slice diagonally into 0.5 cm strips.
- Place the prepared vegetables into separate bowls.
Blanch the Beans and Okra:
- Fill a small pot with water and bring it to a boil with a generous amount of salt.
- Add the string beans and blanch for 2-3 minutes until they are bright green but still crisp. Remove with a slotted spoon and set aside in cold water.
- Add the okra to the boiling water and blanch for 1-2 minutes. Remove with a slotted spoon and set aside.
Cook the Curry:
- Heat 5 tablespoons of chicken fat or ghee in a wok over medium heat.
- Add the prepared curry paste to the wok and sauté for 3-4 minutes until fragrant.
- Stir in the almond flour and cook for an additional 2 minutes.
- Slowly pour in 500-700 ml water, adjusting the amount based on your desired curry thickness. Stir well.
- Season with salt to taste.
- Add the sliced zucchini, blanched string beans, and okra to the wok. Stir to coat the vegetables with the curry sauce.
- Gradually add 250 ml thick cream, stirring constantly to combine.
- Simmer the curry on low heat for 10-15 minutes, stirring occasionally until the vegetables are tender and the flavors meld together.
Serve:
- Serve the creamy yellow curry hot with white rice.
- Garnish with fresh cilantro and Thai basil if desired.

Storage

to store, transfer the curry to an airtight container and refrigerate it. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, adding a splash of water or cream if the curry has thickened too much. This dish is perfect for meal prep, providing a convenient and flavorful meal for the following day.

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Yellow almond and zucchini curry

Making zucchini curry