zucchini curry

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)

garlic

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

turmeric

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)

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.

Easy Zucchini Curry

red onion

ginger

coriander

tsp smoked paprika

tsp cumin

zucchini

tomato paste

vegetable stock

14 oz can full-fat coconut milk

salt and pepper

(optional)

First off, dice the onions and garlic and...

First off, dice the onions and garlic and grate the ginger.

Then add oil to a pan over medium...

Then add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 -10 minutes, stirring to keep the onions from burning.

While the onions are sauteing, dice the zucchini into...

While the onions are sauteing, dice the zucchini into bite-sized pieces.

Then add the ginger, garlic, and zucchini into...

Then add the ginger, garlic, and zucchini into the pan with the sauteed onions and saute for about 5 minutes, stirring often.

Add in the coriander, cumin, smoked paprika, and...

Add in the coriander, cumin, smoked paprika, and turmeric, and stir so spices are well incorporated.

Then add in the tomato paste, vegetable stock,...

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 3-5 minutes. 

Season with salt and pepper. If you'd like...

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.

This is an easy, vegan, one pan Indian style zucchini curry. And it is a coconut milk-based gravy and flavored with Indian spices.

Zucchini Curry Indian

zucchini (about 4 cups chopped in to cubes)

onions

tomato

tsp grated ginger

cayenne

cumin powder

Salt

water (optional)

coconut milk

Can Chickpeas (or use freshly cooked chickpeas(1cup))

tsp chopped cilantro

Garlic (chopped)

½ tsp Garam Masala

coconut oil

In a hot pan, drizzle a teaspoon of Coconut oil and as it heats up, add cumin seeds.

Add grated ginger, garlic as you continue to stir.

Later add onions and continue to cook until they turn transparent and then add chopped tomatoes.

When the tomatoes soften, add turmeric powder, cayenne, coriander, and cumin powder. Stir well and cover the lid and allow it to simmer for 2 -3 minutes.

Now add chopped zucchini, water, salt, and Chickpeas and stir gently.

After about a minute, add Coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes.

Remove from heat and add chopped Cilantro.

This Vegetable Red curry highlight summer zucchini and is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner - the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.

Vegetable Red Curry 

chicken breast (or make crispy tofu,

shallot

red curry paste

coconut

chicken boullion cube,

fish sauce

brown sugar

kaffir lime leaves

bell peppers, sliced

onion, chopped

cherry tomatoes, halved

Lime juice

Fresh Thai basil, divided

Slice the chicken thinly and season it with salt.

In a large Dutch Oven, saute the shallot in oil until fragrant. Add the red curry paste and fry one minute.

Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.  

Add the chicken and simmer gently for 3-4 minutes stirring.  

Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.

Add a squeeze of lime, taste, and adjust seasonings- add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.

Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge. 

Leftovers will keep up to 4 days in the fridge.

One of the best red curry dishes I ever had! I will make this again and again! Sooooo good!!

OMGoodness - this was delish!! I added chicken and overcooked it a little (note to self!) - the sauce is so flavorful, everyone loved it. I may use chickpeas instead of chicken next time, very versatile - thank you :)

I wanted to add a non-soy protein and didn't have chickpeas so I boiled some brown lentils and them in at the end and it was still delicious!! I subbed salt for chicken broth and added mushrooms too - no cherry tomatoes.

Great use for all of the zucchini living in my crisper, this was absolutely delicious. I also used a ton of Thai basil that has been going crazy in our garden - thank you for the late summer inspiration!

This is such a DELICIOUS recipe, i made it vegan for my daugher with the crispy tofu and we both absouletly loved it. Went straight into my favourites. Will be using this as a staple. Added some bean sprouts &amp; Corriander and roasted chopped peanuts . YUM…

Our family loves this recipe.  We've made it with both the chicken and crispy tofu.  It is easy to pull together, healthy and the flavors are perfect as written.  Thank you!

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Zucchini curry (Courgette curry)

Easy Zucchini Curry

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Top 5 zucchini curry recipes from across the web

The most viewed zucchini curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pakistani Zucchini (Courgette) Curr...

Zucchini curry (Courgette curry)

Easy Zucchini Curry

Zucchini Curry Indian

Vegetable Red Curry

The most viewed zucchini curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine