I find myself procrastinating, more than I’d like to admit – especially during winter time. Getting up at dawn becomes to be a bigger challenge every morning. I can’t help getting back into my warm bed after dropping the kid of at school and if I can, I spend my days philosophizing in the sun spots throughout my house. And work is normally the last thing I want to think about…
But then, certain days the inspiration hits. This normally happens when my grumbling tummy reminds me to eat after spending too much time in the sun…
This Zucchini Curry Soup recipe was one meal I was pretty excited about. I decided I wanted something hot and spicy for lunch and all I had in the fridge, vegetable wise, was some limpy looking zucchini. Soup it had to be!
This sauce is legendary, by the way – I used it for this incredible Lamb Rogan Josh recipe a few weeks ago. You can really have it ready in about 40 minutes and it can work as a base for any curry you can think of.
I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt.
This amount of sauce makes a great curry soup and you can add your choice of roasted vegetables to it.
It can be a low carb meal if you omit the bread. Stay warm this week friends, and don’t procrastinate!! Cheers!