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.
Servings: 4 people
Calories: 253kcal
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 tsp coconut oil
- Add cumin seeds and let them sizzle.1 tsp cumin seeds
- Add grated ginger and garlic; saute until fragrant.1 tsp 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 tsp turmeric powder, ¼-½ tsp cayenne, 1 tsp coriander powder, 1 tsp 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 tsp garam Masala
- Turn off heat and garnish with chopped cilantro.2 tsp 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.
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