If you're searching for a vibrant, healthy, absolutely delicious zucchini curry, look no further!
My Zucchini Sabzi recipe is a wonder of plant-based cooking, blending a handful of Indian spices and simple ingredients to create a mouth-watering dish that could become your next go-to meal.
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Zucchini, or courgette as it is known in other parts of the world, is a versatile vegetable that absorbs flavors beautifully, making it perfect for a Sabzi or curry.
With the high water content and natural sweetness of zucchini, this simple recipe sets you up with the best way to enjoy the harvest of summer days.
Like my zucchini curry, this sabzi is also a kid-favorite side dish. I am sure your family will like it as much has my family!
If you are looking for a spicy dish, you could prepare the same recipe with a bit more chilli powder and black pepper.
Why I love this
- It's a great way to incorporate more vegetables and warm spices into your diet.
- The combination of spices creates a rich and flavorful dish that will satisfy your taste buds.
- This recipe is vegan and gluten-free.
- Zucchini is a low-calorie vegetable that is high in nutrients such as vitamin C, potassium, and fiber.
- It's an easy and quick dish with minimal cook time, perfect for busy weeknights.
Ingredients
- Fresh Zucchini
- Onion
- Fresh tomatoes or tomato paste
- Spices: Coriander powder, turmeric powder, red chili powder,
- Ginger-garlic paste
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
What is zucchini?
Zucchini is a type of summer squash that belongs to the Cucurbitaceae family. It has a mild and slightly sweet flavor with a tender texture, making it a versatile ingredient in many dishes.
Instructions
Place a pan on medium heat and add a tablespoon of oil. Add mustard seeds and cumin seeds and saute until it gives the aroma.
Add onions, garlic, ginger, and sauté until golden brown.
Add the chopped tomatoes to the pan and cook until they are soft and mushy.
Mix in coriander powder, turmeric powder, red chili powder, and salt to taste.
Mix in the chopped zucchini and cook for another 5-7 minutes over medium-high heat until the zucchini cooks thoroughly.
Cook to a tender consistency with a little bit of crunchiness.
Garnish with fresh coriander leaves, and enjoy your hot and flavorful Zucchini Sabzi!
Top Tips
- If you prefer a spicier dish, feel free to add more red chili powder or even some chopped green chilies.
- You could add other vegetables such as green peppers, bottle gourd, lima beans, or carrots to this dish for added texture and flavor.
- If you cannot find the individual spices, substitute them with garam masala powder.
- Serve with hot chapatis, naan, or rice for a complete meal.
- For a creamier consistency, you can add a dollop of yogurt or coconut milk to the dish while cooking.
- If you find sabzi is a little watery, add gram flour or besan and cook for 2 minutes.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
What is the best substitute for zucchini?
If you are unable to find zucchini or want an alternative, there are a few options that can work as substitutes.
One popular substitute is yellow squash, which has a similar taste and texture to zucchini.
Another option is eggplant, which has a slightly different flavor but still pairs well with the spices used in this recipe.
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📖 Recipe
Zucchini Sabzi Recipe (Indian Stir Fry)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 zucchini - cubed
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion - diced
- 1 tomatoes - diced
- 2 garlic cloves - chopped
- 1 teaspoon ginger - grated
- 3 teaspoon cilantro - chopped
- 1 tablespoon olive oil
Instructions
- Place a pan on medium heat and add a tablespoon of oil.1 tablespoon olive oil
- Add mustard seeds and cumin seeds and saute until gives the aroma.1 teaspoon mustard seeds, 1 teaspoon cumin seeds
- Add onions, garlic, ginger, and sauté until golden brown.1 onion, 2 garlic cloves, 1 teaspoon ginger
- Add the chopped tomatoes to the pan and cook until they are soft and mushy.1 tomatoes
- Mix in coriander powder, turmeric powder, red chili powder, and salt to taste.1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon red chili powder
- Mix in the chopped zucchini and cook for another 5-7 minutes over medium-high heat until the zucchini cooks thoroughly.3 zucchini
- Cook to a tender consistency with a little bit of crunchiness.
- Garnish with fresh coriander leaves, and enjoy your hot and flavorful Zucchini Sabzi!3 teaspoon cilantro
Notes
- If you prefer a spicier dish, feel free to add more red chili powder or even some chopped green chilies.
- You could add other vegetables such as green peppers, bottle gourd, lima beans, or carrots to this dish for added texture and flavor.
- If you cannot find the individual spices, substitute them with garam masala powder.
- Serve with hot chapatis, naan, or rice for a complete meal.
- For a creamier consistency, you can add a dollop of yogurt or coconut milk to the dish while cooking.
- If you find sabzi is a little watery, add gram flour or besan and cook for 2 minutes.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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