If you are like me, you were not a fan of zucchini to start with. It does have a reputation for being bland. It was usually enjoyed while being hidden in zucchini bread, muffins, or minestrone soup. However, recently, we have also enjoyed air-fried zucchini. I reluctantly tried to create a curry recipe with zucchini, and guess what? We enjoyed it! I followed the typical North Indian curries method and started with a base of ginger, garlic, onions, and tomatoes, along with Indian spices. Then, I cooked the zucchini along with the curry sauce. This is a simple vegan and gluten-free zucchini stir-fry recipe. This cooking method helps to bring out the natural sweet flavors of zucchini which blend perfectly with the earthy spices. If you like to make this curry saucy to enjoy with rice or quinoa, then add coconut milk for a delicious creamy zucchini curry. I feel this zucchini or courgette curry is a great way to use all of the abundant summer squash. I hope you give this curry a try! More vegetable curry recipes you will love – Vegetable Korma, Cabbage Stir Fry, and Indian Brussels Sprouts.
Watch How to Make Indian Zucchini Curry
Easy Zucchini Curry
Zucchini is referred to as Turai in India and as Courgette in England. You can find zucchini in various colors, from light to dark green. But you can also find yellow squash, which has similar flavors. It is a nutritious summer vegetable with lots of vitamins, fiber, iron, and minerals. It adds a sweet flavor and tender texture to curries, stir-fries, and side dishes. If you have been following my journey on this blog, you know that I am a big fan of curries, and don’t leave a chance to create one and savor it most uniquely and authentically. This recipe for zucchini/courgette curry is made in a North Indian style with onion-tomato masala and aromatic spices. This zucchini curry, also called subzi or bhaji in India, brings out the naturally sweet flavors of zucchini. Want more zucchini recipes? Check out this collection of 11 Indian Zucchini Recipes.
Ingredients
Do I have to Peel the Zucchini?
Peeling the skin of zucchini is not required, as the skin is very nutritious. I like to buy organic zucchini and use it with the peel in this recipe. It does not affect the taste or texture of the curry. I personally like the color it adds to the dish. Oil: Essential for sautéing and enhancing the flavors of the other ingredients in the zucchini curry. Cumin seeds: Provide a distinctive earthy and nutty flavor, adding depth to the curry. Onion: Adds sweetness and depth of flavor to the curry sauce. I prefer to use yellow onions in this curry. Green Chili Pepper: Adds a spicy kick to the curry, balancing the sweetness of the other ingredients. Use serrano, Thai, or Birdseye chili pepper. Always adjust the amount to your heat preference. Ginger Garlic: Adds a zing and aromatic flavor to the curry. You can use freshly minced ginger and garlic or ginger garlic paste. Tomato: Use finely diced tomatoes. Lime or Lemon juice: Adds a sour flavor that blends well with all the other flavors. Every good recipe needs a bit of acid! Cilantro Leaves: It adds a fresh and vibrant element to the dish, imparting a burst of flavor and visual appeal. However, it is up to you. If you prefer, you can peel the skin and then use the zucchini in this recipe.
How to make Indian Zucchini Curry?
This is a super easy recipe that can be made in less than 30 minutes. Heat oil in a skillet over medium heat and add cumin seeds. Saute until you get the aroma. Next, add diced onion, stirring often until soft and lightly golden. Add the diced green chili, ginger, and garlic. Sauté to infuse flavors. Then, add chopped tomato and cook until softened. Sprinkle in the spices and stir them well. Add in the zucchini and stir it with the aromatics, ensuring it’s well-coated. Cover and cook until the zucchini is tender. Remove the lid, add garam masala, and continue sautéing to evaporate excess moisture, resulting in a dry-ish curry. This is completely optional, but if you prefer a mashed curry, then gently mash some of the zucchini with a spatula for desired consistency. Finish with a garnish of fresh cilantro leaves before serving alongside roti or paratha.
Pro-Tips for Perfect Zucchini Curry
Choose Fresh Zucchini: Select firm, fresh zucchini for the best flavor and texture. Avoid zucchini that feels too soft or has blemishes. Prep the Zucchini Properly: Wash the zucchini thoroughly and trim off the ends. You can then slice it into rounds, half-moons, or cubes, depending on your preference. If the zucchini is huge, consider removing the seeds to prevent the curry from becoming too watery. Finish with Fresh Herbs: Just before serving, sprinkle chopped fresh cilantro over the zucchini curry for a burst of freshness and color. The herbs add a bright, herbaceous note that complements the richness of the curry. Serve with Accompaniments: Serve your zucchini curry with fluffy basmati rice, naan bread, or roti to soak up the delicious sauce. You can also accompany it with a side of cucumber raita or mango chutney for extra flavor contrast.
Variations
Coconut Milk: Creamy and subtly sweet, coconut milk adds richness and a South Indian flavor to the curry, enhancing its texture and depth while keeping the curry vegan. I suggest adding a cup of coconut milk a couple of minutes after adding the zucchini. Cream: You can add cream to the curry for a luxurious, rich touch. It also helps to balance the spices and mellow out the flavors. I recommend adding 1/4 to 1/2 cup of cream after the zucchini is almost cooked. Add more veggies: If you like, you can add other quick-cooking veggies, such as bell peppers or green peas, to this curry. Add a sprinkle of lime or lemon juice: A little acidity of lime at the end brings out the flavors of the dish.
How to Serve?
This Indian Zucchini Curry can be enjoyed with naan, roti, or parathas. You can also serve Zucchini Curry with jeera rice, peas pulao, or quinoa.
How to Store?
Keep your zucchini sabzi leftovers in an airtight container in the refrigerator for up to 3 days. This curry will also freeze well. Transfer to individual portions and store in freezer-safe containers for up to 3 months. To enjoy it again, thaw it overnight in the fridge and warm it up in the microwave or a pan on the stovetop.
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