Saturday, 18 July 2009

Stuffed Zucchini with Curried Potatoes and Peas

stuffed zucchini with curried potatoes and peas
So I'm still very happily making my way through all the zucchini given to us - good thing I love them! We got these round ones that are simply designed to be stuffed. Then found this recipe online which I thought would make a nice change from rice which is usually stuffed into these things. It was originally meant to stuff regular zucchini's but I figured it would work with these.

Well, it didn't......don't get me wrong, the filling is very good and the reason I'm blogging this but the zucchini never got fully cooked and then the salt from the filling drew out all the moisture of the flesh resulting in a large pool of curry water in the bottom of the zucchinis. Sigh. Oh well, they were still cooked enough to eat and like the recipe said the salty spiciness of the filling does go well with the cool almost blandness of the zucchini.

I did make one change which may have accounted for the liquid. Recipe called for 2 Tbsp chickpea flour or to substitute with wholemeal flour, it acts as a binder. I decided to use ground almonds as I love adding that to curries but maybe it wasn't enough to absorb, but, it was very yummy and I would still recommend adding it.

My version (slightly different, here is the original.)

240g peeled and diced baking potatoes
2 tsp vegan margarine
2 tsp vegetable oil
240g chopped onion
2 tsp minced fresh ginger
2 garlic cloves, crushed
1 red chile, seeded and chopped finely
2 Tbsp ground almonds
1 tsp curry powder
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp mustard seeds
1/4 tsp ground cumin
200g frozen peas
1 Tbsp chopped fresh parsley
3/4 tsp salt
zucchini's to stuff (if you want to attempt it!)

Cook the diced potato in boiling water until just tender. Drain, rinse in cold water and set aside. Heat the marg and oil in a large pot and gently fry the onion, ginger, garlic and chile until onions are soft. Stir in the ground almonds, peas and spices and cook gently for about 5 minutes, stirring often. Add the salt, potatoes and parley and stir gently until potato is heated through.

If stuffing - cut the zucchini and scoop out centre (whether it's round or a regular zucchini) and sprinkle with salt (do this before you make the filling). Place cut side up in a roasting pan. Preheat oven to 190C/375F. When filling is made pat the zucchini dry with paper towels and stuff with filling. Cover and bake for 20 minutes. If using round just put the tops back on to bake but also you may want to slightly par boil them before filling. They still weren't quite cooked after half an hour.

No comments:

Post a comment

Note: only a member of this blog may post a comment.