Zucchini Curry Recipe

Zucchini Curry Recipe

How To Make Zucchini Curry

For a quick and easy vegetarian meal, try this zucchini curry with a creamy, flavorful sauce and a sweeter flavor from the zucchini. Come try it!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2tbspoil
  • 1red onion
  • 5clovesgarlic
  • 2tspginger,freshly grated
  • 2tspcoriander
  • 2tspsmoked paprika
  • ½tspturmeric
  • 1tspcumin
  • 3zucchinis
  • 6oztomato paste
  • ½cupvegetable stock
  • 14ozfull fat coconut milk
  • salt and pepper,to taste
  • cilantro,fresh to garnish, optional


  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 for about 7 to 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 three have combined well. Once it has been mixed well, let this simmer for about 3 to 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.

  8. Enjoy!


  • Calories: 349.00kcal
  • Fat: 29.39g
  • Saturated Fat: 19.53g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.62g
  • Polyunsaturated Fat: 2.56g
  • Carbohydrates: 22.21g
  • Fiber: 5.15g
  • Sugar: 10.43g
  • Protein: 6.82g
  • Sodium: 855.29mg
  • Calcium: 94.02mg
  • Potassium: 1187.66mg
  • Iron: 6.35mg
  • Vitamin A: 89.19µg
  • Vitamin C: 41.45mg
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