Zucchini Curry – Flavorful plant based curry made with zucchini, sliced onion and cashew cream. It’s a one pot vegan dish perfect for a weeknight meal.
This Zucchini (Courgette) curry is also called as Torai ki Sabzi.
Some of our favorite Zucchini recipes are Zucchini Bread and Zucchini Sabzi.
While zucchini may have the reputation of being bland and with no flavor, this curry will surely change that perception.
Sliced Zucchini is cooked with caramelized onions, warm aromatic spices and cashew cream. This method of cooking gives so much flavor to the curry.
Enjoy this Courgette Curry with naan or rice, makes for a perfect week night meal.
The Key to making the Best Zucchini Curry is-
- Slice Zucchini to thin half moon size pieces. This way zucchini is well incorporated in the curry.
- Pan fry the onion till soft and light brown which imparts a sweet flavor to the dish.
- Add the right amount of spices to brighten up the curry.
- Add small amount of Cashew cream to bind the curry and make it rich and creamy.
Ingredients:
How to make Indian Zucchini Curry:
To make Cashew Cream – Soak 10 whole cashew in half cup of hot water for 30 minutes. After 30 minutes blend it till smooth and creamy.
1- Slice zucchini to ⅛th inch half moon circles and also thinly slice the onion.
2 & 3- Heat a skillet and add cumin seeds and fry for 30 seconds. Add the thinly sliced onion and cook stirring often till onion turns soft and light golden.
4 – Add the green chili, ginger and garlic and saute for 1-2 minutes.
5 & 6 – Add the spices, black pepper and turmeric and mix until fragrant, about 30 seconds. If the mixture is dry, splash1 to 2 table spoons of water to prevent burning.
7 & 8 – Add the chopped tomato, tomato paste and salt and cook till tomatoes turn mushy.
9 & 10- Add the sliced zucchini and coat them with onion-tomato mixture.
11- Cook till the zucchini turns soft and slightly mushy. It may take 12 – 15 minutes. You can also use the spatula to slightly smash the curry.
12- Add the cashew cream, mix and check for salt. Cook for 2-3 minutes and turn off the stove. Finally add some fresh coriander leaves and a squeeze of lemon (optional).
Serving Suggestions:
Serve the Zucchini Curry with naan, roti or any flat bread. You can also enjoy it with rice or quinoa.
Frequently Asked Questions:
Coconut milk
Yes you may. You may want to slightly reduce the amount of spice you use.
Bell Pepper, Potato and Cauliflower.
I generally don’t peel the zucchini, but if you prefer you can peel it.
More Curry Recipes you may enjoy:
If you tried this Zucchini Curry, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Zucchini Curry ( Indian Courgette Curry)
Ingredients
- 3 medium zucchini, cut to ⅛ inch half moon circles
- 2 medium onion, thinly sliced
- 2 medium tomato, cubed
- 1 green chili, finely chopped
- 1 inch ginger, finely chopped
- 4 garlic cloves, finely minced
- 1 teaspoon tomato paste (optional)
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- ½ teaspoon red chili powder or to taste
- 1 ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- salt to taste
- 1 tablespoon chopped coriander leaves
For Cashew Cream
- 10 whole cashew
- ½ cup hot water
Instructions
To make Cashew Cream –
- Soak 10 whole cashew in half cup of hot water for 20 minutes. After 20 minutes blend it till smooth and cream
Zucchini Curry –
- Heat a skillet and add cumin seeds and fry for 30 seconds. Add the thinly sliced onion and cook stirring often till onion turns soft and light golden.
- Add the green chili, ginger and garlic and saute for 1-2 minutes.
- Add the spices, black pepper and turmeric and mix until fragrant, about 30 seconds. If the mixture is dry, splash1 to 2 table spoons of water to prevent burning.
- Add the chopped tomato, tomato paste and salt and cook till tomatoes turn mushy.
- Add the sliced zucchini and coat them with the spice mixture. Cook till the zucchini turns soft and slightly mushy. It may take 12 – 15 minutes. You can also use the spatula to slightly smash the curry.
- Add the cashew cream, mix and check for salt. cook for 2-3 minutes and turn off the stove. Finally add some fresh coriander leaves and serve the curry with roti or rice.
Kundana
Thanks for sharing delicious zucchini recipe…
Krupa
Thank you for this awesome recipe. Tried it today and turned out great! Simple and flavorful. I never buy zucchini but got a bunch after seeing this recipe. I’ll be eating zucchini more regularly now 🙂.
Madhavi
Thank you Krupa. So glad you liked the Zucchini curry.