Zucchini Curry

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This vegan zucchini curry is a healthy and lean entree with plenty of flavor. With creamy coconut milk and Indian spices this is a sure hit at the dinner table.

Prep Time5

Cook Time15

Course: Dinner, Main Course

Cuisine: American, Indian

Keyword: curry, dairy free, egg free, gluten free, nut free, sugar free, vegan, zucchini

Servings:

Calories: 391kcal

Author: Tonje

Cost: Cheap

Ingredients

2 ½ lbs zucchini
2 ½ cup coconut milk
1 onion
2 garlic cloves
1 thumb sized ginger
2 teaspoon vegetable oil (or cooking spray)
6 tablespoon tomato paste

Spices

2 teaspoon cumin
1 teaspoon coriander
4 teaspoon paprika
4 teaspoon garam masala
½ teaspoon cloves

Instructions

First, prepare your ingredients. Dice the zucchini in bite sized pieces. Finely chop the onion, and mince the garlic and ginger.
Heat the oil or cooking spray in a large pot. Add the diced garlic, ginger and onion, and let them cook for a few minutes until the onion is soft and translucent.
Then, add the tomato paste and all the spices. Saute these for a few minutes. This will allow a lot of flavor to develop.
Add the coconut milk and zucchini. Leave the curry to simmer covered with a lid for about 10 minutes, or until the zucchini has softened.
Finally, add salt and pepper to taste, and serve.

Notes

Can I make this with other vegetables? – Absolutely! Feel free to add any other vegetables if you wish. I think roasted aubergine, potatoes or cherry tomatoes would be excellent additions. You can even add diced cooked chicken, chickpeas or any other ingredients!

Leftovers

Store: Store leftover zucchini curry in airtight containers in a fridge for up to 3 days.
Freeze: Freeze in ziploc bags or freezer safe containers for up to 6 months. Thaw the frozen curry in the fridge overnight, or in a microwave using the setting for defrosting.
Make ahead / meal prep: You can easily make this curry ahead for future lunches or dinners! You can make multiple servings and store them in the fridge or freezer to serve later. Consider cooking both the curry and the rice and store them in these sectioned storage boxes for quick and easy homemade microwave meals later in the week.
Reheat: Zucchini curry can be reheated in a microwave for about 2-4 minutes, or in a pot or saucepan. Simple heat it until it’s warm, and serve. If the curry is frozen, it should be defrosted first.

Top tips

These are my top tips to make the BEST zucchini curry:

Don’t skip the step of sauteing the spices before you add the zucchini. This is how the flavors develop in the curry.
Feel free to omit any of the spices you don’t like, or add your own. I love to add chili powder or red chili flakes for a spicy version.

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