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CuisineAsianIndianHigh-FiberUnder 45 MinutesOne-Pot or PanDinnerUnder 30 MinutesEasyVegetarianHealthyGluten-Free

Zucchini Curry

Shashi Charles
Community Member
June 02, 2020

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Zucchini Curry

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Zucchini Curry

Ingredients

for 4 servings

  • 2 tablespoons oil
  • 1 red onion
  • 5 cloves garlic
  • 2 teaspoons ginger, freshly grated
  • 2 teaspoons coriander
  • 2 teaspoons smoked paprika
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • 3 zucchinis
  • 1 can tomato paste, 6 oz (170 g)
  • ½ cup vegetable stock (120 mL)
  • 1 can full fat coconut milk, 14 oz (395 G)
  • salt and pepper, to taste
  • fresh cilantro, to garnish, optional

Nutrition Info

  • Calories 347
  • Fat 25g
  • Carbs 28g
  • Fiber 7g
  • Sugar 16g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. First off, dice the onions and garlic and grate the ginger.
  2. Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  3. While the onions are sauteing, dice the zucchini into bite-sized pieces.
  4. Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  5. Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  6. Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  7. Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
  8. Enjoy!
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