Zucchini Curry

April  6, 2020
0 Ratings
Photo by Shashi @SavorySpin
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, vegan Zucchini Curry and pair it with some roti for a meal your family is sure to love. —Shashi @SavorySpin

What You'll Need
  • 2 tablespoons oil, - I used grapeseed for this
  • 1 1 red onion
  • 5 cloves garlic
  • 2 teaspoons ginger , freshly grated
  • 2 teaspoons coriander
  • 2 teaspoons smoked paprika
  • 1\2 teaspoons turmeric
  • 1 teaspoon cumin
  • 3 zucchini
  • 1 1 6 oz can tomato paste
  • 1\2 1/2 cup vegetable stock
  • 1 1 14 oz can full fat coconut milk
  • salt and pepper to taste
  1. First off, dice the onions and garlic and grate the ginger.
  2. Then add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  3. While the onions are sauteing, dice the zucchini into bite sized pieces.
  4. Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  5. Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  6. Then add in the tomato paste, vegetable stock and coconut milk and stir till all threehave combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  7. Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.

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1 Review

Kate M. September 13, 2021
Good solid recipe that uses a lot of zucchini and still relatively healthy. I personally would cut the tomato paste in half next time as I found it a little overwhelming, (though I concede that I do love a pretty strong coconut flavor to come through.)