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Ingredientes
- 1 Tbsp. vegetable oil
- 5 c. zucchini, minced [=1 1/2lb]
- 2 x onions, minced
- 1 x celery stalk, diced
- 1 x garlic clove, chopped
- 2 tsp curry pwdr
- 3/4 tsp salt [approx]
- 1/2 tsp cinnamon
- 1/4 tsp pepper [approx]
- 1 tsp packed brown sugar
- 6 c. vegetable stock, or possibly water
Direcciones
- In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry pwdr, salt, cinnamon and pepper, stirring occasionally, for 10 min or possibly till softened.
- Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 min or possibly till vegetables are very tender.
- In blender, pure zucchini mix, in batches, till smooth. Pour into clean saucepan; reheat but don't boil. Season with more salt and pepper to taste.
- Try topping with a dollop of yogurt and a spoonful of chutney.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 8 servings | |
| Calories 51 | |
| Calories from Fat 17 | 33% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 935mg | 39% |
| Potassium 252mg | 7% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.48g | 3% |
| Protein 1.29g | 2% |
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