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A pan of zucchini curry on a table and topped with cilantro
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4.97 from 28 votes

Zucchini Curry Indian

This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices.
Prep Time6 mins
Cook Time21 mins
Total Time27 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Difficulty: Easy
Servings: 4 people
Calories: 248kcal
Author: Uma Srinivas

Ingredients

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.

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