To Prepare the Zucchini:
About 4 c. (1 L) cubed zucchini, in 1-to-1-1/4 in. pieces
1 medium onion, sliced into eighths
2 tbsp. (30 mL) olive oil
3 garlic cloves, crushed
1/2 c. (125 mL) golden raisins
In medium skillet on medium-high heat, sauté zucchini, onions, and garlic in hot oil 2 min. Lower heat to simmer. Add raisins and 1 tbsp. (15 mL) water. Cover, simmering until zucchini is barely tender, about 10 min. Transfer to heat-proof casserole; cover and keep warm. Do not wash skillet.
To Prepare the Curry Sauce:
3 c. (750 mL) water flavored with vegetable bouillon concentrate as package instructions direct
1/2 c. (125 mL) butter or margarine
1/2 c. (125 mL) flour
5 tbsp. (75 mL) curry powder, or as desired
1/2 tsp. (2.5 mL) cumin
1/4 tsp. (1.25 mL) salt, or as desired
5 or 6 broccoli flowers, tough stems removed
1/3 c. (80 mL) cashews (optional)
2 tbsp. (30 mL) medium-thread unsweetened coconut (optional)
In kettle, bring water to a boil. Flavor with vegetable bouillon concentrate, stirring in as package instructions direct. Set aside.
In previously used skillet, melt butter or margarine on medium-high. Combine flour, curry powder, cumin, and salt, slowly whisking into bubbling butter.
Gradually add water seasoned with bouillon, whisking until thickened and smooth. Starting with small amounts, stir in curry powder. Add zucchini mixture and broccoli. Cover and simmer until broccoli is barely tender and still bright green. Garnish with cashews or coconut or both. Spoon over unsalted rice. Serves 4-to-6.
Note: Depending on curry powder’s strength, this makes a mild-to-medium curry.
|Cube zucchini into large chunks.|
|Transfer to heat-proof casserole.|
|Cover and keep warm in low oven until sauce is ready.|
|Start your curry with melted butter, spiced flour, |
and the gradual addition of vegetable bouillon.
|Return zucchini mixture to skillet. Add broccoli,|
simmering until barely tender. Garnish and serve.