Zucchini Curry

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.

Jump to:

• 🥘 Ingredients
• 🔪 How to make zucchini curry
• 💭 Top tips
• 🥗 What to serve with vegan curry
• 🍲 Leftovers
• 🍴 You might also like these recipes..
• 📋 Frequently asked questions
• Recipe

This post may contain affiliate links. Read more about it in the privacy policy.

I am a big fan of curry. It's comfort food at its best! I am a huge fan of quick and easy curry recipes, like my popular chickpea and halloumi curry, or Thai yellow chicken curry.

This curry with zucchini (UK: courgette) is lean and low on calories, but is not lacking in flavor. The coconut milk gives it a creamy delicious consistency, and the spices

🥘 Ingredients

For this recipe, you will need fresh zucchini, coconut milk, onion, garlic, ginger, tomato paste and vegetable oil or cooking spray.

You will also need some spices to give the curry its amazing flavor. We use cumin, coriander, paprika, garam masala and ground cloves.

Zucchini curry is a mild and tasty curry that the whole family can enjoy. If you like a spicier curry, you can add exactly as much chili powder as you want!

💡 TIP! If you don't want to buy all the spices listed, you can totally use whatever you have, or buy a curry powder or curry paste instead.

🔪 How to make zucchini curry

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.

💭 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.

🥗 What to serve with vegan curry

Curries are typically served with a rice dish, such as coconut rice or lemon garlic rice, chutneys and naan bread.

It can also be served with other side dishes such as kale, sauteed spinach, or roasted vegetables.

🍲 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.

🍴 You might also like these recipes..

If you love curry, you should try any of these recipes:

📋 Frequently asked questions

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!

Recipe