I am excited to share this easy, healthy, and comforting Zucchini curry recipe. Even though I was preparing this dish for the first time, it hardly took 30 minutes to make. So you can imagine how easy it is! Check out my video...
Today I am sharing another savory recipe with Zucchini and Chickpea. One of my blog visitors had recently asked for a good way to prepare a dish with Zucchini. It is such a pleasure when I get a request like that from my visitors.
After all, with so many cooking options, it is easy to overlook some vegetables. Now that the winter is behind us, Zucchini is a prime option for the spring and summer months.
How to make zucchini curry
Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don't throw away the skin! Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.
Chickpeas make the perfect companion for Zucchini because Zucchini by itself does not offer much for protein. Chickpeas do exactly that! So you have a perfectly balanced diet. I used a variety of spices to make the dish come alive and you should try the same.
The Indian-style zucchini curry was an absolute blast with rice and I am pretty sure, it will go well with Rotis too. This is one of the easy and yummy zucchini recipes, my family liked it hope you will find it in the same way 🙂
The simple procedure starts with
- In a hot pan, drizzle a teaspoon of Olive oil and as it heats up, add cumin seeds.
- Add grated ginger, garlic as you continue to stir.
- Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
- When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
- Now add chopped zucchini, salt, and Chickpeas and stir gently.
- After about a minute, add Coconut milk and stir gently and cover the lid and simmer for another 5 minutes.
- Remove from heat and add chopped Cilantro.
Serve Zucchini curry with rice, poori, and naan, or chapati.
Refrigerate the leftover Zucchini curry in an airtight container for up to a week.
This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices.
Here are a few more curry recipes that you might like...
Watermelon rind curry, Potato capsicum curry, Pineapple tofu curry, Spicy potato curry
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Zucchini Curry Indian
Equipment
Ingredients
- 3 zucchini
- 1 cup chopped onions
- 1 tomato
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon cayenne
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- ¼ cup water - optional
- 1 can coconut milk
- 1 Can Chickpeas - or use freshly cooked chickpeas( 1cup)
- 2 teaspoon chopped cilantro
- 2 clove Garlic
- ½ teaspoon Garam Masala
- 2 teaspoon coconut oil
Instructions
- In a hot pan, drizzle a teaspoon of Coconut oil and as it heats up, add cumin seeds.
- Add grated ginger, garlic as you continue to stir.
- Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
- When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.
- Now add chopped zucchini, water, salt, and Chickpeas and stir gently.
- After about a minute, add Coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes.
- Remove from heat and add chopped Cilantro.
Notes
Nutrition
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James Guilford
This curry sounds amazing! Unfortunately, for medical reasons, I can't use coconut based products (because of the saturated fat). What can I substitute for the coconut milk and coconut oil?
Uma Raghupathi
Hi James.
You can use cashew paste and any kind of cooking oil. Soak 1/4 cup cashews(1 hour) and blend it with 3 - 4 tbsp of water. Hope this will help you out. Thank you
sapana
I love making zucchini curry but never tried making it with any beans or deals etc. This version with chickpeas sound so delicious.
Jagruti's Cooking Odyssey
I am absouletely LOVING this vegan and wholesome courgette curry, which is simple, easy and quick recipe anyone can whip up. Perfect with HOT rotis.
NARMADHA
This is such a flavorful curry with zucchini and chickpeas. Looks so delicious. I love the rich taste coconut milk imparts to the curry. Thick creamy curry is perfect to enjoy with rice.
Uma Raghupathi
Yes true Narmadha. Thank you
Padma Veeranki
I love the fact that you paired zucchini with chickpeas....Curry looks creamy and delicious....I make zucchini a lot, next time will try this combo!
Uma Raghupathi
Yes chickpeas and zucchini combo is good especially in curry recipe. Thank you Padma!
Lathiya
I just love chickpeas and this zucchini chickpea curry looks really delicious. WIll be trying this soon.
Mayuri Patel
Uma, Just love how you've paired chickpeas and zucchini. And also like the fact that the zucchini does not appear overcooked. A wonderful way to include more zucchini in one's diet.
Uma Raghupathi
Thanks Mayuri:)
Seema Sriram
This creamy recipe might be my saving grace for the tired nights. Love the thickness of the curry and I am sure to give it a go.
amrita
Uma, this is an interesting recipe...I always use zucchini in thepla, salad, pancakes, pizza, grilled veggies, however never made a savory curry with it...love the addition of chickpea along with zucchini...I will bookmark it...
Sandhya Ramakrishnan
I am in love with this recipe. We all love zucchini but hardly made anything Indian with it. This curry is just perfect and we love it with rice. Addition of coconut milk and chick peas is a great idea.
Uma Raghupathi
Thank you Sandhya:)