courgette curry

This creamy courgette curry is delicately spiced but packed with flavour. A great way to use up a glut of courgettes.

Creamy Courgette Curry

courgettes ((or 3 smaller ones))

garlic

tbsp rapeseed or sunflower oil

potatoes

g green vegetables

mustard seeds

onion

green chillis

ginger

tomatoes

turmeric

tsp coriander

tsp cumin

400 ml coconut milk

ml dairy-free cream or coconut cream

lemon wedges ((to serve))

coriander ((to serve))

Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.

Cut the courgettes in half lengthways and then into 1cm thick slices.  Put into a roasting tin with the garlic cloves (whole, with skin left on), 2tbsp of oil and season well with salt and pepper.

Toss together until the courgette slices are fully coated with oil then roast for 30 minutes, turning half way through.

Meanwhile, bring a saucepan of water to the boil.  Cut the potatoes into chunks.  Trim and halve the green beans, trim the broccoli or prepare whatever green vegetables you are using.

Cook the potatoes for 5 minutes then add the beans, broccoli or other vegetables for a further 3-4 minutes until just tender.  Drain and set aside.

Heat the remaining 2tbsp oil in a large frying pan.  Add the mustard seeds and cook on a medium heat until they begin to pop.

Peel and finely chop the onion and add to the pan.  Slit the green chillis down the side (leaving them whole) and add to the pan. Peel and finely chop the ginger and add to the pan.  Cook for 2-3 minutes.

Meanwhile, chop the tomatoes.  Add them to the pan with the turmeric, ground coriander, cumin and a generous seasoning of salt.  Cook for a further 2-3 minutes.

Add the tin of coconut milk along with a splash of water.  Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.

Add the courgettes, (remove the garlic cloves first), potatoes and green vegetables.  Squeeze the flesh of the garlic cloves out of the skin and add to the pan.

Add the cream, then taste and adjust seasoning if required.

Remove the green chillis just before serving, and serve with chopped coriander and a squeeze of lemon.

This is an easy, flavorful, fan-favorite Indian and Pakistani Zucchini (Courgette) Curry called Toriyan or torai ki sabzi in Urdu. This is a tasty vegan curry that&#39;ll transform everyday Zucchini into something even kids will love!

Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)

grapeseed or other neutral oil

onions (thinly sliced)

ginger (crushed)

cumin seeds

tomato (cubed)

coriander powder

tsp black pepper powder

1/4-1/2 tsp red chili powder (or to taste)

green chili pepper (such as Serrano) (sliced)

turmeric powder

cilantro (for garnish)

Heat oil in a nonstick or heavy bottomed skillet over high heat. Add the onions, and sauté until they are lightly golden (~8-10 minutes).

Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears (~1 min). Add the tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup of water. Mix well, ensuring that the zucchini is well coated.

Cover and let cook on medium heat for 7-10 minutes, stirring once in between. Once most of the water has dried up, use a wooden spoon to break the zucchini into pieces. Add the sliced green chili pepper and turmeric and sauté for a few minutes.

Lower the heat to the lowest setting, cover and continue to cook for 15-20 minutes, stirring half-way. If you’re afraid it will stick to the pan, add a splash of water. Uncover and stir well. If needed, raise the heat to high to sauté any extra moisture for 3-5 minutes. Taste and adjust salt.

When the water has completely dried up and the zucchini is very well cooked, turn off the heat and garnish with cilantro, if desired. It is typically eaten with roti or naan but you can serve it with any type of bread or rice.

https://content.jwplatform.com/videos/naEEMtGH.mp4

Here's an easy, flavorful recipe for Pakistani Zucchini (Courgette) Curry, called Toriyan or Torai Ki Sabzi n Urdu. This is a one-pot vegan curry that will have you loving Zucchini.

Pakistani Zucchini (Courgette Curry)

Simple, delicious and healthy curry made with zucchini, onions, tomatoes, spices and herbs. Serve it as a side with any Indian breads like roti or plain rice.

Zucchini curry (Courgette curry)

zucchini ((1 medium))

onions (fine chopped (2 medium))

tomatoes (fine chopped (2 medium))

green chilli pepper (deseeded & chopped)

ginger (chopped)

curry leaves ((optional))

mustard seeds ((optional))

¾ teaspoon garam masala ((adjust

red chilli powder

salt

green peas ((I use frozen))

kasuri methi ((dried fenugreek leaves, skip if you don't have))

coriander leaves (fine chopped)

Rinse onions, tomatoes, chilies, ginger and fine chop them. Deseed the chilli and chop or slit.

Rinse zucchini well under running water. Cut off the end (a ¾ inch slice) and rub it for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.

Rinse well again and chop to 1 inch pieces.

Preparation

Pour oil to a pot &amp; heat it. When the oil turns hot, add mustard and cumin seeds.

Add curry leaves, ginger &amp; green chilies. Saute for 30 seconds.

Then add onions and fry them until golden. This takes about 3 to 4 mins.

Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt and garam masala.

Add tomatoes and zucchini. Stir fry for 3 mins until the veggies begin to sweat.

Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking here).

Later add green peas and kasuri methi. Stir and cook covered for 1 to 2 minutes. If you do not like mushy zucchini then cook without covering until the peas are done.

Taste test and add more salt &amp; garam masala if needed. Turn off and add coriander leaves.

Serve zucchini curry with rice or roti.

How to make

https://www.youtube.com/watch?v=U9YOPTHhHbc

Zucchini curry made in Indian style with onions, tomatoes, peas, zucchini and herbs.
Get the full recipe on my blog here: https://www.indianhealthyrecipes.com/zucchini-curry/

Zucchini curry recipe (Indian style courgette curry)

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Top 3 courgette curry recipes from across the web

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Zucchini curry (Courgette curry)

The most viewed courgette curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine