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Easy Zucchini Curry (Indian Squash Curry)
5 from 18 votes

Easy Zucchini Curry (Indian Squash Curry)

Easy Zucchini Curry is a dry Indian-style squash curry cooked with cumin, ginger, garlic, tomatoes, and a blend of spices including coriander, turmeric, chili powder, and optional garam masala. The diced zucchini is cooked until tender while absorbing the spiced tomato and onion base. Fresh cilantro garnishes the dish to add brightness. This curry is flavorful with a balance of spice and earthiness, served as a vegetable side that pairs well with roti or paratha.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 154 kcal
Course: Side Dish
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add the green chili, ginger, and garlic and saute for 1-2 minutes.
  3. Add the chopped tomato and cook till tomatoes are softened about 3 minutes.
  4. Add the spices and mix until fragrant, about 30 seconds.
  5. 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.
  6. 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.)
  7. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 154

% 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.