Veggies on the counter

This recipe is what I had for lunch today, alongside some grilled tofu and toasted bread slices. It’s one of those recipes that you can put together in a matter of minutes, and is really tasty. What is important in here is to slice both apple and zucchini as stated in the directions, so that they cook thoroughly in the amount of time I’ve specified. The point is to just slightly overcook the zucchini, while the apples retain some of their crunchiness (one of the reasons why I haven’t peeled them). Also, you don’t to use tart apples such as, for instance, Granny Smith, but sweet and crisp ones, as a way of balancing the addition of lemon and ginger juices to the dish. For me, Starking apples work the best in here, but if you can’t find them, I bet Red Delicious would make it as well. I’ve been making this dish for quite some time, and can’t remember where it came from (perhaps some food magazine or out of print cookbook?), but if anyone knows, please do let me know. For some of you who don’t really know what else to do with zucchini, give this recipe a shot – I’m almost sure it won’t disappoint.

Curried Zucchini and Apple

(serves 4, as a side)

540 grams zucchini (3 medium ones)

200 grams Starking apples (2 small ones)

2 garlic cloves, minced

2 tablespoons olive oil

1 teaspoon curry powder

2 tablespoons water

1 tablespoon freshly squeezed ginger juice

1 and ½ tablespoons freshly squeezed lemon juice, plus a bit more

1 tablespoon lemon zest

¼ cup toasted almonds, coarsly chopped

1 small handful of chopped coriander

salt and pepper to taste

1. Quarter the zucchini lengthwise. Then, cut each quarter into two halves. Finally, cut each half crosswise into sticks about 8 centimeters long. Set aside.

2. Quarter the apples and remove their core. Slice each quarter into 3 equal pieces, about 0,5 centimeters thick. Transfer the apples to a bowl, and add a squeeze of lemon juice to them, to prevent oxidation.

3. In a large sautée pan over medium heat, add the olive oil, garlic cloves, and curry powder, and fry for 1 minute. Add the zucchini and the 2 tablespoons of water, cover, and cook for 8 to 10 minutes, stirring occasionally.

4. Add the apples to the pan and cook for additional 5 minutes. In the last minute of cooking, add the lemon and ginger juices, the lemon zest, and season well with salt and pepper.

5. Remove from heat and divide among 4 deep plates. Add the almonds and chopped coriander on top of each serving and serve immediately.