Zucchini Curry with Tomatoes is my go-to recipe when I want something quick, healthy, and full of flavor. I learned this recipe during a cooking class and fell in love with how the mild zucchini soaks up all those wonderful Indian spices. The tomatoes create a rich sauce that’s just perfect for scooping up with naan bread or spooning over fluffy rice.
About the Recipe
This curry strikes the perfect balance between everyday vegetables and exotic spices. It’s not too spicy, making it great for the whole family. The zucchini stays tender-crisp while soaking up the flavors of cumin, coriander, and garam masala. Best of all, you can find all the ingredients in most grocery stores.
Why You’ll Love This Recipe
You’ll love how quickly this curry comes together – perfect for busy weeknights. The combination of spices creates amazing aromas in your kitchen, but don’t worry – they’re not overpowering. The zucchini adds a lovely softness, while the tomatoes bring a natural sweetness. It’s also budget-friendly and a great way to use up summer zucchini.
Zucchini Curry with Tomatoes
Cooking Tips
– Cut zucchini pieces the same size for even cooking
– Don’t overcook the zucchini – it should be tender but still hold its shape
– Toast the spices until fragrant for best flavor
– If you like it spicier, add more chili powder
– Let the curry simmer covered to help the zucchini cook evenly
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time is 35 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. The flavors often get better the next day.
Similar Recipes
- Eggplant and Potato Curry
- Mixed Vegetable Curry
- Cauliflower and Pea Curry
- Spinach and Chickpea Curry
Nutrient Benefits
Zucchini is low in calories and high in vitamins C and A. Tomatoes provide lycopene and antioxidants. The spices like turmeric and cumin offer anti-inflammatory properties. This curry is naturally vegan, gluten-free, and packed with vegetables.
Zucchini Curry with Tomatoes
Ingredients
- 675 gms Zucchinis
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 Onion (thinly sliced)
- 2 cloves Garlic (crushed)
- 1/4 tsp Turmeric (ground)
- 1/4 tsp Chilli Powder
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Salt
- 1 tbsp Tomato Puree
- 400 gms Tomatoes (chopped)
- 2/3 cup Water
- 1 tbsp Fresh Coriander (chopped)
- 1 tsp Garam Masala
- Rice or Naan (to serve)
Instructions
- Trim the ends from the zucchinis and then cut them evenly into 1/2 inch thick slices.
- Heat the oil in a large, heavy pan and fry the cumin and the mustard seeds for 2 minutes until they begin to splutter.
- Add the sliced onion and crushed garlic to the seeds in the pan and fry for about 5-6 minutes.
- Add the turmeric, chilli powder, ground coriander, cumin and salt and fry for 2-3 minutes.
- Add the sliced zucchinis, all at once, and cook for 5 minutes, stirring so that they do not burn.
- Mix together the tomato puree and chopped tomatoes and add to the pan with the water. Cover and simmer for 10 minutes until the sauce thickens.
- Stir in the fresh coriander and garam masala, then cook for 5 minutes or until the zucchinis are tender.
- Serve the curry with rice or naan.
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Frequently Asked Questions
Can I use yellow summer squash instead of zucchini?
Yes. Yellow squash works just as well as zucchini in this recipe. The cooking time and texture will be very similar, and the taste difference is minimal.
What can I do if my curry is too watery?
Let it simmer uncovered for a few extra minutes to reduce the liquid. The sauce will naturally thicken as it cooks down. Just watch the zucchini doesn’t get too soft.
Can I freeze this curry?
While you can freeze it, the zucchini might become mushy when thawed. If freezing, slightly undercook the zucchini and freeze for up to 2 months in an airtight container.
