This Indian Zucchini Curry fits a gluten free, vegan, plant-based, and dairy-free diet. It's made with simple ingredients that are macro-friendly!
Let's dive into the recipe!
Can Zucchini go in curry?
Absolutely! Summer squash goes well with a lot of delicious dishes such as stir-fry, lasagna, casserole, and curry! It's high in water content and low in calories.
– 4 cup zucchini – 1 tbsp ginger garlic paste – 1 tsp cumin seeds – 1.5 tbsp cooking oil – 2 tbsp tomato paste – 1 tsp red chili powder – ½ tsp coriander powder – ½ teaspoon garam masala – 2 tbsp coriander chopped finely – 1.5 tbsp lemon juice – Salt as per taste
Enjoy this delicious Zucchini Curry in 6 simple steps!
Sautee the onion. Sautee chopped onion over medium heat for 2 minutes.
Sautee the aromatics. Add cumin seeds and ginger-garlic paste and saute for 30 seconds.
Add zucchini. Add tomato paste and water into the pot and mix well. Add the chopped zucchini and season with salt.
Cook zucchini. Cover the lid and cook for 4 minutes. Add garam masala, coriander, and red chili. Cook for another 2-3 minutes.
Add herbs. Add lemon juice and chopped coriander. Turn off the heat.
Serve Zucchini Curry. Enjoy this Zucchini Curry with roti, paratha, quinoa, or rice.
To make it more gravy-like consistency, add ½ cup of coconut milk after adding zucchini and cook for 2-3 minutes.