Zucchini or Courgette Curry

There are days when I struggled to figure out a way to cook fresh Zucchini. I have tried cooking Zucchini in many ways, but this curry is hands down my family favourite. This delicious one-pot Zucchini or Courgette curry pairs exceptionally well with any roti or rice. It is healthy, comforting and oh-so-satisfying! 

Health benefits

Zucchini, also known as Courgette, is packed with essential vitamins, minerals, and antioxidants. It belongs to the squash family.

Which variety of Zucchini to use

There are many varieties of Zucchini. Although I have used the ‘black beauty’, one of the most popular varieties of Zucchini available on the market, you can make this curry with any variety of Zucchini.

What does this Zucchini or Courgette curry taste like

This curry is savoury, not too spicy, but very comforting. It includes a blend of subtle spices and simple ingredients such as onions and tomatoes. The caramelisation of onions and the sweetness of the tomatoes offer a great depth of flavour to the curry. If you are craving something healthy, warm and tasty to go with roti or rice, look no further! 

Step by step instructions to make Zucchini curry

Preparation

• Finely chop an onion
• Chop the tomatoes
• Mince ginger and garlic
• Slice Zucchini into quarter-moons

Start by heating oil in a non-stick or heavy bottom skillet on a medium heat. Once the oil is hot, add the cumin seeds and stir well so that the cumin seeds are evenly roasted.

Add the chopped onions, minced ginger and garlic. Sauté well until the raw smell of ginger and garlic disappears.

Now add the chopped tomatoes, salt, coriander powder, cumin powder, red chilli powder, black pepper powder, turmeric and ¼ cup water. Mix well until everything is well combined.

Cover with a lid and let the mixture cook well for about 5 minutes, stirring once in between.Tomatoes need to turn mushy and absorb all the spices.

Next, add the chopped Zucchini and another ¼ cup of water. Mix well until everything is well combined.

Cover with a lid and let it cook for about 15-20 minutes, stirring about 4 to 5 times in between until the Zucchini pieces are mostly mushy.

Taste and adjust the seasoning. Add some freshly squeezed lemon juice to balance the flavours. Mix well. Garnish with chopped coriander and enjoy with any roti or rice.

Top tips

• Do not let the zucchini get too mushy. It still needs to hold its shape and texture in the curry.
• Do not add too much salt in one go. Taste and adjust the seasoning towards the end.
• If you cannot find green zucchini, you can use any other variety of zucchini and follow the same recipe to make this curry.

Serving suggestions

Zucchini curry pairs very well with ragi roti, oats roti, wheat roti or any other roti, naan or rice.

Storage instructions

Store leftover curry in the refrigerator for up to 2 days. Reheat on a stovetop. 

If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you! 

Recipe

Zucchini or Courgette Curry

One-pot delicious zucchini or courgette curry that pairs exceptionally well with any roti, naan or with rice. It is healthy, comforting and oh-so-satisfying!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 140 kcal

Ingredients

  

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• 2 zucchini washed and chopped into quarter moons
• 2.5 tablespoon sunflower oil or any other neutral oil
• 1 tablespoon cumin seeds
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 inch ginger minced
• 2 tomatoes chopped
• 1 teaspoon salt or more to taste
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 teaspoon red chilli powder
• 1 tsp black pepper powder
• 1 teaspoon turmeric
• 1 tablespoon lemon juice
• 1 tablespoon fresh coriander chopped, for garnish
• 0.5 cup water

Instructions

 

• Heat oil in a non-stick or heavy bottom skillet over medium heat and add the cumin seeds.
• Add the chopped onions, minced ginger and garlic. Sauté well till the raw smell of ginger and garlic disappears.
• Add chopped tomatoes, salt, coriander powder, cumin powder, red chilli powder, black pepper powder, turmeric and ¼ cup water. Mix well until everything is well combined.
• Cover with a lid and let the mixture cook well for about 5 minutes, stirring once in between. The tomatoes should be mushy at this stage.
• Add the chopped Zucchini and another ¼ cup of water. Mix well until everything is well combined.
• Cover with a lid and let it cook for about 15-20 minutes, stirring about 4 to 5 times in between until the Zucchini pieces are mostly mushy.
• Taste and adjust the seasoning.
• Add some freshly squeezed lemon juice and mix well. Garnish with chopped coriander and enjoy with any roti or rice.

Video

Notes

1. Nutrition values are a rough estimate for guidance.
2. Adjust the amount of chilli powder depending on the level of spice you prefer.
3. If using yellow Zucchini or any variety of squash, follow the exact recipe and chop the squash in the same way as described.

Nutrition

Calories: 140kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 609mgPotassium: 554mgFiber: 3gSugar: 6gVitamin A: 902IUVitamin C: 31mgCalcium: 73mgIron: 3mg

Keyword Dairy-Free, Gluten Free, Vegan

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