Zucchini Curry Recipe - Indian Courgette Curry
This easy Indian Zucchini Curry turns fresh zucchini into a flavorful Indian-inspired vegetable dish! Made with onions, ginger, garlic, turmeric, cumin, coriander and garam masala, this simple zucchini sabzi is ready in about 30 minutes.
Servings: 2 cups
Calories: 114kcal
Cost: $5
Equipment
Ingredients
- 4 medium zucchini chopped
- 1 medium onion finely chopped
- 3-4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 cooking oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- Salt to taste
- Fresh cilantro and lemon juice for finishing and garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add onion and sauté until soft and lightly golden. Add ginger and garlic. Cook for 30–60 seconds until fragrant.
- Add turmeric, garam masala, red chili powder, and salt. Stir well. Add chopped zucchini and toss until evenly coated with the spices.
- Cover and cook for 7–10 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Remove the lid and cook for another 1–2 minutes if there is excess moisture.
- Garnish with fresh cilantro and lemon juice and serve hot.
Notes
Spice level: Adjust the red chili powder according to your preference.
Texture: Avoid overcooking the zucchini. It should remain tender with a slight bite.
Serving suggestion: Serve with roti, chapati, naan, or rice along with dal for a complete meal.
Pro Tips
- Keep it chunky: Cut zucchini into similar-sized pieces so it cooks evenly.
- Don't overcook: Zucchini cooks quickly and can become watery.
- Bloom the spices: Briefly cooking the spices with the onion, ginger, and garlic makes the curry more flavorful.
Nutrition
Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Sodium: 46mg | Potassium: 1189mg | Fiber: 6g | Sugar: 12g | Vitamin A: 946IU | Vitamin C: 76mg | Calcium: 103mg