Carrot And Zucchini Stir Fry
Perfect for those busy weeknights when you literally have 15 minutes to get dinner on the table!
One thing I love about summer is the plethora of fresh fruits and vegetables that are available. Zucchini grows abundantly in Summer and I was lucky enough to get some fresh, homegrown zucchini this year. I love coming up with new, innovative ways to use this vegetable. This Carrot and Zucchini Stir fry is easy to make, packed with nutrients and takes less than 15 minutes to prepare. It takes even lesser time if you have already pre-chopped your veggies.
Carrots and Zucchini are a great combination and come together beautifully in this recipe! The addition of coconut escalates this dish to whole new level.
Both Carrots and Zucchini are a great source of vitamins A, antioxidants and dietary fiber. They are great for eye health, boosting immunity and aid digestion.
Carrots - 3 medium sized, chopped
Zucchini - 1 large, chopped
Fresh garlic or garlic powder - 1 pod, more if you like yours garlicky
Olive Oil - 1 tsp
Mustard seeds - 1/4 tsp, optional
Desiccated Coconut - 1 tbsp, optional
Salt & Pepper - To taste
Heat the olive oil in a skillet
Add mustard seeds (if using) and allow it to pop
Add minced garlic
Add carrots and allow it to cook for a minute or two, stirring in between
Now add the chopped zucchini and mix again.
Add salt and pepper and cook until the veggies are done. The veggies should be cooked but still have a bite.
Turn off stove, add desiccated coconut (if using)
Mix and serve warm.
You can use ginger instead of garlic and add lemon juice and herbs of your choice at the end for a change in flavor.
Throw in some cooked chickpeas or navy beans for added protein.
Serve with steamed rice and dhal
Top this on a bed of spiced quinoa to make it more wholesome
Serve this with grilled chicken or fish and a side salad