I'm excited to share this easy, healthy, and comforting Indian zucchini curry recipe. Even though I made this dish for the first time when I originally shared it, it took barely 30 minutes to prove that this is a truly beginner-friendly zucchini recipe.
Quick Look: Zucchini Curry
- ✅ Recipe Name: Zucchini Curry Indian
- 🕒 Ready In: 30 minutes
- 👪 Serves: 4
- 🍽 Calories: 248 per serving (estimated)
- 🥣 Main Ingredients: Zucchini, Chickpeas, coconut milk and spices
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - one pot, Indian flavors, minimal prep
SUMMARIZE & SAVE THIS CONTENT ON
This curry came from a lovely reader request asking for a good way to cook zucchini. I always enjoy those moments because, with so many veggie options, it's easy to overlook humble vegetables like zucchini. Now that winter is behind us, fresh zucchini (courgette) is a perfect choice for spring and summer cooking.
If you enjoy zucchini recipes, be sure to try my zucchini sabzi and Instant Pot zucchini dal, both of which pair beautifully with rice and rotis.
Jump to:
Why You Will Love This Zucchini Curry
- Easy one-pot Indian curry made on the stovetop
- Ready in about 30 minutes on medium heat
- Made with simple ingredients and pantry spices
- Chickpeas add protein and great texture
- Naturally vegan, gluten-free, and family-approved
- Light yet flavorful-zucchini absorbs spices beautifully
Ingredients Notes
- Zucchini / Courgette: Very low in calories and rich in fiber. Use organic if possible, and keep the skin on.
- Chickpeas: The perfect protein companion, turning this veggie curry into a balanced meal.
- Spices: Turmeric, cumin, coriander, Garam masala, and cayenne bring classic Indian flavors.
- Coconut milk: I used organic unsweetened coconut milk.
- Ginger & garlic: I always encourage using fresh ones.
- Herbs: Fresh cilantro enhances aroma and freshness.
- Lemon juice (optional): A small squeeze at the end boosts the best flavor.
- Green chili (optional): Adjust to taste.
Variations & Substitutions
- Add green peas for sweetness and color
- Make it drier by cooking uncovered for a stir-fry-style curry
- Skip chickpeas and add your preferred protein, such as tofu or black-eyed peas, for a different texture and flavor profile.
- Pair with quinoa for a wholesome bowl meal.
- Adjust spices to suit your family's taste.
- You can use olive oil instead of coconut oil for a lighter flavor, if you prefer.
How to Make Indian Zucchini Curry
- Heat olive oil in a pan on medium heat. Add cumin seeds and let them sizzle.
- Add grated ginger and garlic; saute until fragrant.
- Add onions and cook until transparent.
- Stir in chopped tomatoes and cook until softened.
- Add turmeric, cayenne, coriander powder, and cumin powder. Stir well, cover, and simmer for 2-3 minutes.
- Add chopped zucchini, salt, and chickpeas. Stir gently and cook for 5 minutes.
- Pour in coconut milk, and sprinkle garam masala, cover, and simmer for another 5-8 minutes.
- Turn off the heat and garnish with chopped cilantro.
Uma's Tips
- Do not overcook zucchini; it should be tender, not mushy.
- Salt the zucchini only after sautéing to reduce excess moisture.
- Use a wide pan for even cooking and better texture.
- Gentle stirring keeps the curry intact and appealing.
- After pouring out the coconut milk, add ¼ cup of water to the can, swirl it well to loosen the residue, and add it to the curry. This ensures no flavor is wasted and keeps the gravy smooth without over-thinning it.
- Reduce the quantity of spicy powders like cayenne. For vibrant color without extra heat, use Kashmiri red chili powder instead.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 5-7 days
- Freezer: Freeze in freezer-safe containers for up to 2 months
- Frozen curry reheats well on the stovetop or in the microwave
Serving Suggestions
- Serve with steamed rice for a comforting meal
- Pair with paratha, roti, naan, or chapati
- Enjoy alongside Indian salads or raita
- Great as a veggie side for festive meals
Zucchini Curry FAQ
Can I make this curry ahead of time?
Yes, it stores very well and tastes even better the next day.
Is zucchini the same as courgette?
Yes, zucchini and courgette are the same vegetable.
My curry turned too spicy. How can I reduce the heat?
If your curry becomes too spicy, add a little extra coconut milk to reduce the heat. Always add spices gradually, taste as you go, and then adjust before adding more.
More Zucchini Recipes
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Easy Indian Zucchini Curry
This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 teaspoon coconut oil
- 1 teaspoon cumin seeds
- 1.1 pound zucchini - about 4 cups chopped in to cubes
- 1 teaspoon ginger - grated
- 1 onion - chopped
- 1 tomato - chopped
- ¼ teaspoon turmeric powder
- ¼-½ teaspoon cayenne
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- ¼ cup water - optional
- 1 can coconut milk - 15 ounce
- 1 Can Chickpeas - or use freshly cooked chickpeas( 1cup)
- 2 teaspoon chopped cilantro
- 2 clove garlic - chopped
- ½ -¾ teaspoon garam Masala
Instructions
- Heat olive oil in a pan on medium heat.2 teaspoon coconut oil
- Add cumin seeds and let them sizzle.1 teaspoon cumin seeds
- Add grated ginger and garlic; saute until fragrant.1 teaspoon ginger, 2 clove garlic
- Add onions and cook until transparent.1 onion
- Stir in chopped tomatoes and cook until softened.1 tomato
- Add turmeric, cayenne, coriander powder, and cumin powder. Stir well, cover, and simmer for 2-3 minutes.¼ teaspoon turmeric powder, ¼-½ teaspoon cayenne, 1 teaspoon coriander powder, 1 teaspoon cumin powder, Salt to taste
- Add chopped zucchini, salt, and chickpeas. Stir gently and cook for 5-8 minutes.1.1 pound zucchini, 1 Can Chickpeas
- Pour in coconut milk, garam masala, cover, and simmer for 5 minutes.¼ cup water, 1 can coconut milk, ½ -¾ teaspoon garam Masala
- Turn off heat and garnish with chopped cilantro.2 teaspoon chopped cilantro
Video
Notes
- Do not overcook zucchini; it should be tender, not mushy.
- Salt the zucchini only after sautéing to reduce excess moisture.
- Use a wide pan for even cooking and better texture.
- Gentle stirring keeps the curry intact and appealing.
- After pouring out the coconut milk, add ¼ cup of water to the can, swirl it well to loosen the residue, and add it to the curry. This ensures no flavor is wasted and keeps the gravy smooth without over-thinning it.
- Reduce the quantity of spicy powders like cayenne. For vibrant color without extra heat, use Kashmiri red chili powder instead.
YOUR OWN NOTES
Nutrition
Calories: 253kcal | Carbohydrates: 12g | Protein: 4g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 690mg | Fiber: 3g | Sugar: 5g | Vitamin A: 623IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 5mg
Nutritional information is an estimation only.
Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
Shawn says
It was ok not like Rima's tho
Shaz says
Entire family absolutely loved it and not a vegan or vegetarian among them! 😆
Linda Snyder says
I really, really like this curry recipe. The coconut milk gives it richness, and the creamy sauce goes perfect with rice. I think next time I make it, I’ll cut the cayenne pepper to 1/4 teaspoon.
Donna says
not enough flavor - I doubled the spices which helped a lot.
Much easier if the ingredients are listed in order of use
Needs at least 10-12 minutes for zucchini to cook
I'll try again and see what else I can tweak
Cheryl Sulli says
being by myself, four cups of zucchini was too much to cook. so I made about a sixth of that and adjusted the ingredients. But if I do it again, I would double the spices. it was pretty good but not flavorful enough the way I made it
Linda says
This is really good. You don't miss the meat because the coconut milk gives richness.
Valerie says
I did the tomato based version and we all loved it.
Janet Goudar says
So delicious, so quick and easy, thank you for a great recipe!
Wendy says
Delicious. I wasn't sure about only cooking the zucchini for 5 minutes but it was fine. I doubled the recipe and only used 1 can of coconut milk and it was plenty. I wish the ingredients were in order by how they are added while cooking. Also noting that if you multiply the recipe, the amount of zucchini that is called for doesn't change on the ingredients list.
Brenda L. says
This is such a simple curry - so easy to prep and cook, but SOOOO delicious! I've made it a lot lately as the zucchini's in my garden seem to grow overnight! Thanks so much!
Tanya says
This recipe was delicious I had it with roti, and my hubby ad it with the rice....it was simple but very flavorful.
Graceshanti says
Yummmm! I used White Rice instead of Chickpeas (due to Leaky Gut) and was delicious! thank you 😊
Jo says
could you use tinned tomatoes