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    Home » Recipes » Curry

    Zucchini Curry Indian

    Published: March 9, 2017 · Modified: July 15, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 42 Comments

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    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...

    A cast iron pan with Zucchini Curry and placed on the table this recipe

    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

    1. In a hot pan, drizzle a teaspoon of Olive oil and as it heats up, add cumin seeds.
    2. Add grated ginger, garlic as you continue to stir.
    3. Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.
    4. 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.
    5. Now add chopped zucchini, salt, and Chickpeas and stir gently.
    6. After about a minute, add Coconut milk and stir gently and cover the lid and simmer for another 5 minutes.
    7. 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

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    A pan of zucchini curry on a table and topped with cilantro

    Zucchini Curry Indian

    Uma Raghupathi
    This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices.
    4.95 from 35 votes
    Print Recipe
    Prep Time:6 mins
    Cook Time:21 mins
    Total Time:27 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Difficulty :Easy
    Servings 4 people
    Calories 248 kcal

    Equipment

    • Cast Iron Skillet

    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
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    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

    The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 248kcal | Carbohydrates: 10g | Protein: 4g | Fat: 24g | Saturated Fat: 20g | Sodium: 29mg | Potassium: 685mg | Fiber: 2g | Sugar: 5g | Vitamin A: 654IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 5mg

    Nutritional information is an estimation only.

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    A cast iron pan with Zucchini Curry
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    Reader Interactions

    Comments

    1. James Guilford

      August 22, 2020 at 5:42 pm

      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?

      Reply
      • Uma Raghupathi

        August 22, 2020 at 5:56 pm

        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

        Reply
        • Dhar

          February 12, 2022 at 7:47 pm

          Had an overgrown zucchini. A great recipe5 stars

    2. sapana

      July 30, 2020 at 11:03 am

      I love making zucchini curry but never tried making it with any beans or deals etc. This version with chickpeas sound so delicious.5 stars

      Reply
    3. Jagruti's Cooking Odyssey

      July 25, 2020 at 7:27 am

      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.

      Reply
    4. NARMADHA

      July 25, 2020 at 12:30 am

      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.5 stars

      Reply
      • Uma Raghupathi

        July 25, 2020 at 2:29 am

        Yes true Narmadha. Thank you

        Reply
    5. Padma Veeranki

      July 24, 2020 at 10:21 pm

      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!5 stars

      Reply
      • Uma Raghupathi

        July 24, 2020 at 10:38 pm

        Yes chickpeas and zucchini combo is good especially in curry recipe. Thank you Padma!

        Reply
    6. Lathiya

      July 24, 2020 at 9:08 pm

      I just love chickpeas and this zucchini chickpea curry looks really delicious. WIll be trying this soon.5 stars

      Reply
    7. Mayuri Patel

      July 24, 2020 at 1:06 pm

      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.5 stars

      Reply
      • Uma Raghupathi

        July 24, 2020 at 10:12 pm

        Thanks Mayuri:)

        Reply
    8. Seema Sriram

      July 24, 2020 at 11:54 am

      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.5 stars

      Reply
    9. amrita

      July 24, 2020 at 6:30 am

      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...5 stars

      Reply
    10. Sandhya Ramakrishnan

      July 23, 2020 at 10:58 pm

      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.5 stars

      Reply
      • Uma Raghupathi

        July 24, 2020 at 12:28 am

        Thank you Sandhya:)

        Reply
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