Name: Spicy Zucchini Curry (Vegetarian Curry)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 medium zucchini (diced); 1 tablespoon ghee; 1 small onion; 4 cloves garlic (minced); 1 teaspoon ginger paste; 2 teaspoons salt; 2 tablespoons garam masala; 1/4 teaspoon cayenne pepper; 1/2 teaspoon turmeric; 1 teaspoon cumin seeds (toasted); 1 teaspoon ground coriander; 1/2 teaspoon black pepper; 1-15 ounce can diced tomatoes; 1-15 ounce can coconut milk; 1/2 lemon ((for garnish)); 1/2 cup cilantro (chopped (for garnish))

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Fresh zucchini sauteed with tomatoes, warm spices, creamy coconut milk and nutty ghee, this Zucchini Curry is on the table in 20 minutes - perfect for a weeknight meal!

zucchini and vegetables in orange sauce in a bowl with rice

Curry is just one of those incredible, soul warming dishes. All kinds of curry. Thai, Indian, African, etc. etc. Curries with meat, chicken, seafood, tofu and vegetables. All the kinds.

The flavors are just so incredible, that it makes anything taste just amazing. You can make egg curry, saag aloo, Cauliflower Tikka Masala, Eggplant Curry, Chana Masala (Chickpea Curry), or a Whole Roasted Indian Chicken if you want to stick with Indian curries.

And when it's summer time, these curry tomatoes can be a great way to use the abundance of tomatoes!

Or you can try some of these other delicious curry dishes from other parts of the world:

Chicken Katsu Curry;
Thai Green Curry;
Beef Rendang (Malaysian Beef Curry);
Singapore Laksa (Coconut Curry Soup).

This Zucchini Curry is just that...amazing. Just a few simple ingredients, and you turn something like plain zucchini into a dish that just makes your heart melt. Yes, it's that good.

Warm spices, fresh vegetables, creamy coconut milk, and the perfect amount of spice is what you get in this SUPER easy to make curry. Cool your mouth off with a refreshing mango lassi to go along with it!

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Ingredients

When choosing zucchini, bigger is not always better. I find the smaller zucchini to have less seeds and a better flavor than the large ones.

Ghee (clarified butter) is used to brown the zucchini. Cooking with ghee gives the dish a deeper, more intense flavor. Buy ghee or make your own ghee.

Using full fat coconut milk (or even just coconut cream) is a must in this recipe. The lite just won't be creamy enough. Buy coconut milk or coconut cream.

Garam Masala is what gives the curry it's warm flavor. It is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg (may also include others depending on the specific mixture). Buy garam masala.

The full list of ingredients can be found in the recipe card at the bottom of this post.

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Step By Step Instructions

Heat the ghee in a skillet over medium heat and add the onions, garlic and ginger. Stir fry until lightly browned.

Add the zucchini and cook for about 3-4 minutes to allow the liquid to release and cook off and the edges to caramelize.

zucchini and onions cooking in a skillet

Add the spices and salt and cook for 1-2 minutes, stirring to ensure they don't burn.

zucchini with spices and onions in a skillet

**For the best flavor, I like to take the time to toast the cumin and coriander, then grind it with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.

Add the tomatoes (with the juices from the can) and bring to a simmer.

Add the coconut milk, bring back to a simmer, reduce heat and cook for about 5-10 minutes. The sauce should be thick and creamy. **Cook additional time if the curry is not thick enough.

vegetables with coconut milk in a skillet

Remove from heat and sprinkle with chopped cilantro and a squeeze of lemon juice. Serve with basmati rice and/or Homemade Roti.

orange colored curry in a bowl with rice and a lemon

Variations for Serving

Add one cubed potato (small cubes) or sweet potato in with the onion, garlic and ginger
Add 1-2 cups of fresh spinach with the tomatoes and coconut milk.
Add other vegetables such as carrots, broccoli, cauliflower, red pepper or peas.
Serve it with chutney - try this Tomato Chutney, Apple Chutney or Mango Chutney.
Serve it with brown basmati rice as a healthier option.

bowl of zucchini curry with lemon and rice

Expert Tips

For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.
I always recommend using full fat coconut milk for the best creamy results.
Buy smaller zucchini for better flavor and less seeds.