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.
Servings: 4 people
Calories: 248kcal
Equipment
Ingredients
- 3 zucchini about 4 cups chopped in to cubes
- 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 chopped
- 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.2 teaspoon coconut oil, 1 teaspoon cumin seeds
- Add grated ginger, garlic as you continue to stir.1 teaspoon grated ginger, 2 clove Garlic
- Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.1 cup chopped onions, 1 tomato
- 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.¼ teaspoon turmeric powder, ½ teaspoon cayenne, 1 teaspoon coriander powder, 1 teaspoon cumin powder
- Now add chopped zucchini, water, salt, and Chickpeas and stir gently.3 zucchini, Salt to taste, ¼ cup water, 1 Can Chickpeas
- After about a minute, add Coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes.1 can coconut milk, ½ teaspoon Garam Masala
- Remove from heat and add chopped Cilantro.2 teaspoon chopped cilantro
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