This dish fits well into the transition of the seasons, as it combines fresh summer produce with a fiery, flour-bound sauce typical for autumnal braises.
Adapted from Die frische Küche by Andrea Karrer
3-4 zucchini, quartered and cut into bite-size chunks
1 onion, diced
knob of butter
2 garlic cloves, minced
2 tsp curry powder, or to taste
1 Tbsp flour, whisked to a paste with about 2-3 Tbsp water
1 1/2 cups vegetable stock
1 small chile
salt and pepper
In a skillet, heat the oil and fry the zucchini on medium-high heat for about 3-4 minutes until slightly browned. Remove the zucchini from the skillet and set aside. Add the butter and the onion to the skillet and fry on medium-low heat until translucent. Add the garlic and curry powder and fry until fragrant. Add the stock and the chile. Then add the flour paste and cook for about 10 minutes. Remove the chile (you can chop it up, to dress the final dish)and add the zucchini and let them heat through. Add salt and pepper to taste and serve on rice.