Zucchini cream. With curry.
Like all of my creams, this one is easy and so so tasty.
What you need:
- zucchini
- carrot
- red onion
- garlic
- olive oil
- curry powder
- broth
For the topping:
- guanciale/bacon
- walnuts
- a few slices of zucchini
Chop up the onion, carrot and garlic. Put in a non-stick pan with olive oil. When the veggies start to soften, add the broth.
Add the curry powder and mix well.
Add the chopped zucchini and some more broth.
While this is happening, start heating a small non-stick pan for the topping. Add the bacon (or guanciale) and, when the fat starts to melt, add the walnuts coarsely chopped. If you want them, then add a few zucchini slices.
As soon as the guanciale starts becoming crunchy, take the topping off the heat.
When the zucchini are cooked, blend your cream into tasty creaminess 🙂 Taste for salt!
Then serve, with a dollop of greek yoghurt or cream cheese and the topping you prepared.
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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