Zucchini curry cream, exotic, delicious and very healthy!

You can prepare this curry zucchini cream with very few ingredients and staining just one pot in the kitchen.

Zucchini curry cream, exotic, delicious and very healthy!

Zucchini is an elongated vegetable with green and white skin that belongs to the same family as squash, cucumber or fruits such as melon or watermelon. It is not known for sure if it is native to South Asia or Central America.

However, what we do know is that it was consumed since ancient times in cultures such as Egyptian, Greek or Roman, and that it was the Arabs who took it along the Mediterranean coast in the Middle Ages until it became a food daily.

- Let's review the main benefits of zucchini:

As water is its main component, followed by nutrients such as carbohydrates and a low amount of fat and protein, it is an ingredient with low levels of calories that makes it ideal for any kind of diet, especially for those interested in losing weight. of weight. To this must be added the satiating effect it produces, due to its high fiber content.

It has a diuretic effect as it is a food rich in potassium. It causes an increase in urine production, which stimulates the elimination of other fluids that may be retained in the body, for example uric acid. This makes it especially beneficial for people suffering from hypertension, hyperuricemia or gout.

Zucchini is ideal for people with heavy digestions. This is due to mucilage, a type of soluble fiber responsible for taking care of the intestinal mucosa. It is ideal for regulating intestinal transit, and preventing and improving constipation problems due to its slight laxative effect.

What sounds attractive? If you also know that this curry zucchini cream is the healthiest option for your winter dinners, you will not stop consuming it throughout the season.



olive oil




zucchini (1)

poultry or chicken broth (70 ml)

long grain rice (50 gr)


black pepper

lemon juice (10 gr)

zucchini (sliced)


Step 1 Heat the olive oil over medium heat in a large heavy pot and add the onion.

Step 2 Cook, stirring, until tender, about 5 minutes.

Step 3 Add a generous pinch of salt, garlic, and zucchini and stir for about a minute, until the garlic is more or less toasted without burning.

Step 4 Add the curry powder, mix and add the broth or water, rice and salt to taste.

Step 5 Bring to a boil, lower the heat, cover and simmer for 30 minutes. Season to taste

Step 6 With a mixer, blend the soup until its texture is as liquid as possible, without too much lump.

Step 7 In the same pot, season and add the lemon juice.

Step 8 You can serve it with some thin slices of zucchini or with croutons to give it a little texture.


Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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