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

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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.

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Add the curry powder and mix well.

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Add the chopped zucchini and some more broth.

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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.

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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!

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Then serve, with a dollop of greek yoghurt or cream cheese and the topping you prepared.

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