What’s so special about this recipe?
I originally published this zucchini recipe back in 2017. Since then, I’ve had hundreds of people reach out and share how much they love this curry. Here’s what I think makes this recipe special: Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
The cooking process brings out the sweet and rich flavors of zucchini. This plays well with the earthy, spicier flavors of this vegetarian curry. An extra onion adds another layer of caramelization and complements the zucchini. The spices are subtle, which make the final dish pronounced in flavor, but not overwhelmingly spicy.
Notes on the Ingredients
I was tempted to give the onions and tomatoes in grams, but this dish allows for plenty of variance and I wanted the recipe to reflect that. Here’s what you need to know about the ingredients:
Green Chili Pepper – You can use Serrano, Thai chilis, or other suitable green chili pepper. You need just a small amount to add adequate heat and flavor. Red Chili Powder – This is Pakistani and Indian style red chili powder. Substitute cayenne if you don’t have it. Since the spice level of red chili powder varies from brand to brand, start with the smaller amount and increase as desired. Onions – This recipe works well with sliced onions (similar to okra curry), which contribute to the overall flavor and texture. For large onions, you may prefer to quarter them before slicing. If you’d rather just finely chop them, that’s okay too. Zucchini (Courgettes) – Traditionally peeled but you can leave it unpeeled if you’d like. Just note that unpeeled zucchini may take a little longer to disintegrate into the curry.
How to Make Zucchini (Courgette) Curry
The method can be simplified into 4 Steps: How to know when it’s done: The final dish shouldn’t have water content from the zucchini floating around. When in doubt, sauté a little extra. Once the oil separates from the curry and the zucchini is very well cooked, you’re done!A note: I’ve had several people share pictures of their finished product with a bit more ‘curry’ and not fully reduced down. If that’s how you prefer it, that’s okay too. Make it your own!
How to Serve
This dish pairs perfectly with just about anything, but roti, naan, paratha, or any other bread go exceptionally well with it. Rice is another reader-favorite pairing. As for freezing the Zucchini Curry, freezing would most likely affect the texture because of the water content of zucchini. Although, I have heard many readers do freeze it! For best results, reheat the curry on stovetop.
More Popular Vegetarian Curry Recipes:
Easy Spinach and Potato Curry (Aloo Palak) Easy Mixed Vegetable Curry Potato & Cauliflower Curry (Aloo Gobi) Baingan Bharta (Smoked Eggplant Curry) Chana Masala (Chickpea Curry)
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
