Zucchini in Curry Sauce with Rice and Golden Raisins

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Curry enhances many a vegetable dish, doesn't it."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (406.1 g)
  • Calories 366
  • Total Fat - 12.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 19.8 mg
  • Sodium - 626.7 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 4.4 g
  • Sugars - 19.1 g
  • Protein - 8.7 g
  • Calcium - 130.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 41.6 mg
  • Thiamin - 0.4 mg

Step 1

Melt vegetable spread or butter in a large deep skillet over medium heat. Add the onions and zucchini. Sprinkle with the curry powder and the cayenne pepper. Cover and cook for 15 minutes, stirring occasionally, until the vegetables are softened and have released some of their liquids. Stir in the chutney, bay leaf, orange juice, raisins, and salt and pepper to taste. Cover and continue cooking for about 10 minutes, stirring occasionally, until the vegetables are tender. Remove the bay leaf. Stir in the cooked rice. Stir in the milk of choice, stirring until well mixed and heated through. Taste for seasoning.

Tips & Variations


No special items needed.

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