Easy Zucchini Curry (Indian Squash Curry)
User Reviews
5
Easy Zucchini Curry (Indian Squash Curry)
Description
Easy Zucchini Curry starts with sautéing cumin seeds in oil for aromatic flavor, followed by softening onions and adding green chili, garlic, and ginger to build a fragrant base. Tomatoes are cooked down to create a sauce to which ground spices are added for warmth and complexity. Diced zucchini squash is stirred in, coated with the masala, and cooked covered until tender but not mushy. The curry finishes with a sprinkle of garam masala and fresh cilantro, giving it a slightly dry consistency with deep flavors from the combination of spices and aromatics.
This curry complements Indian breads like roti or paratha and can be part of a larger meal with rice and lentils.
Choosing firm, fresh zucchini helps maintain texture, and the skin may be left on for added color and nutrients or peeled if preferred. Removing seeds from large zucchini can prevent excess moisture.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 cup onion diced, I used yellow onions
- 1 green chili pepper diced
- 5-6 cloves garlic minced
- 1 inch ginger grated
- 1 cup tomato diced
- 2-3 zucchini squash about 1 pound, diced. Cut into 4 pieces lengthwise, then chop to 1/3 inch pieces, also called courgette
- 1/2 teaspoon garam masala optional
- 2-3 tablespoon cilantro chopped, for garnish, leaves
Spices
- 1 teaspoon salt or more to taste
- 1 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2-1 teaspoon Kashmiri red chili powder or to taste
Instructions
- Heat oil in a skillet on medium-high heat. Add cumin seeds and saute for 30 seconds. Add the diced onion and cook for 5-6 minutes until thye are soft and light golden.
- Add the green chili, ginger, and garlic and saute for 1-2 minutes.
- Add the chopped tomato and cook till tomatoes are softened about 3 minutes.
- Add the spices and mix until fragrant, about 30 seconds.
- Add the zucchini and stir so it is well coated with the onion tomato masala. Cover and cook till the zucchini turns soft, about 8-10 minutes.
- Remove the lid, add garam masala, and saute for 2-3 minutes to dry any extra moisture. The zucchini should be well cooked by this time, and it will be a dry-ish curry. (You can also use the spatula to slightly mash the zucchini if you prefer it that way.)
- Garnish with fresh cilantro leaves and serve the curry with roti or paratha.
Notes
- Choose firm, fresh zucchini free of blemishes for the best texture and flavor.
- Wash and trim zucchini ends, then cut into preferred shapes; remove seeds from large zucchinis to avoid watery curry.
- Peeling the skin is optional; keeping it enhances nutrition and color but does not affect taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 848mg | 35% |
| Potassium | 592mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 38mg | 42% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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