It is plant-based, gluten-free and low carb/keto friendly!
What is Zucchini Curry?
Zucchini curry recipe or courgette curry is an Indian vegetarian curry in which zucchini is stir fried with warm spices. It is a dry curry and also be called Zucchini sabzi. Zucchini does not have much flavor of its own so the spices used add savory flavors. These spices are are quintessential to Indian curries and Indian cuisine. This curry is a great way to introduce a green vegetable into the diets of the whole family! Use leftover zucchini to make these Air Fryer Zucchini Fries or Zucchini Ribbon Salad.
Why you will love this delicious zucchini curry
Suitable for vegans and vegetarians Low carb – this great recipe is prepped with low-calorie vegetables. Easy zucchini curry recipes – few simple steps and is made with simple ingredients available at your local grocery store One pot dish – less clean-up making it perfect for busy weeknights. Indian Side Dish – easy and quick side dish
Ingredients
Full measurements can be found in the recipe card where you can also leave a star rating. Zucchini – aka courgette. Choose fresh zucchini that are firm and glossy. There are more unusual type of zucchini called Rampicante but I use the most common which are found in most supermarkets. You will need chopped or sliced zucchini and you do not need to peel them. Cumin seeds – used in the tempering stage in Indian cooking. Spice powders: red chili powder, turmeric powder, cumin and coriander powder, garam masala powder. If you do not have these individual spices, you can use curry powder instead. For a spicy dish, add extra red chilli powder and fresh green chili pepper Lemon juice – use fresh or bottled. Pinch of sugar – complements the lemon juice and takes away the bitterness from the zucchini Olive oil – use other oil such as vegetable oil or sunflower oil Optional: Onion and garlic – for North Indian or Pakistani style curry, you will need diced onions and minced garlic. Use a red or white onion Tomatoes – I have prepared this curry without tomatoes but for Pakistani zucchini curry, you can add tomato paste, tomato puree or fresh tomatoes to the sauteed onions. For South Indian, Sri Lankan or Kerala style Zucchini curry, add mustard seeds and curry leaves into the hot oil. Finish the curry with creamy coconut milk or coconut cream. Cashew cream is another option.
How to make Indian Zucchini Curry
Begin by preparing all of your ingredients. This recipe cooks fast so have all ingredients ready before starting. Heat a tbsp oil in a heavy bottomed pan on medium heat. Once hot, add a teaspoon cumin seeds and wait until you hear a sizzle. If using onion and garlic – Add in the onion and garlic and saute for 2-3 minutes. Once light brown, add the tomatoes and sauté until you see oil appear on the sides. Add the sliced courgettes and the spice powders. Season with salt and cook the curry without lid. Stir fry on medium-high heat until the courgettes are golden brown and tender. Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan. Once done add sugar and lemon and mix well.
Tips
Add a splash of water to prevent the spices from burning but do not add much water or else the curry will become mushy. The water content from the courgette may be enough. If the curry is too watery, you can cook off the excess water or add in a small amount of roasted chickpea flour (gram flour) to absorb the moisture. The curry can also be prepared in the Instant Pot but I would stick to the above method on saute mode rather than pressure cook at high pressure as the zucchini can easily become mushy.
Serving suggestions
Indian Zucchini Curry is best paired with round and soft Gujarati rotlis which are prepared with whole wheat flour (they’re known as chapati or Indian flatbread). Chapati made with multigrain atta are healthier and more nutritious. For a complete and well balanced meal, serve as a side dish with daal, boiled basmati rice and Indian kachumber salad. Make brown rice or lemon rice for a change of flavour. My favourite is this Takeaway style Pilau Rice. Naan bread is also an option but this curry may be too dry.
Storage
Store leftovers in an airtight container and keep in the fridge up to 3 days. Reheat in the microwave or stovetop I do not recommend freezing as the frozen curry will loose its texture.
Other Indian recipes
Dum Aloo – Bombay potato curry Authentic Chana Masala – chickpea curry Aloo Lauki Stew – bottle gourd curry Brinjal Bhaji – Indian aubergine curry Tindora nu Shaak – Ivy Gourd Sabzi Indian Vegetable Curry As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
