Easy Zucchini Curry (Indian Squash Curry)

Zucchini / Courgette Curry served in a bowl garnished with cilantro.

5 from 7 votes

Easy Zucchini Curry (Indian Squash Curry)

A healthy and delicious Zucchini curry made with tender summer squash cooked in Indian masala sauce. This easy vegan curry can be made in less than 30 minutes. Pair this zucchini (courgette) stir fry with roti or paratha for a delicious meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Indian

Keyword: indian squash recipe, zucchini curry, zucchini stir fry

Diet: Gluten-free, Vegan

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

2 tablespoon Oil
1 teaspoon Cumin seeds (Jeera)
1 cup Onions diced, I used yellow onions
1 Green Chili Pepper diced
5-6 cloves Garlic minced
1 inch Ginger grated
1 cup Tomato diced
2-3 Zucchini squash (courgette) about 1 pound, diced. Cut into 4 pieces lengthwise, then chop to 1/3 inch pieces*
1/2 teaspoon Garam Masala optional
2-3 tablespoon Cilantro leaves chopped, for garnish

Spices

1 teaspoon Salt or more to taste
1 teaspoon Coriander powder (Dhaniya powder)
1/4 teaspoon Ground Turmeric (Haldi powder)
1/2-1 teaspoon Kashmiri red chili powder or to taste

Instructions

Heat oil in a skillet on medium-high heat. Add cumin seeds and saute for 30 seconds. Add the diced onion and cook for 5-6 minutes until thye are soft and light golden.
Add the green chili, ginger, and garlic and saute for 1-2 minutes.
Add the chopped tomato and cook till tomatoes are softened about 3 minutes.
Add the spices and mix until fragrant, about 30 seconds.
Add the zucchini and stir so it is well coated with the onion tomato masala. Cover and cook till the zucchini turns soft, about 8-10 minutes.
Remove the lid, add garam masala, and saute for 2-3 minutes to dry any extra moisture. The zucchini should be well cooked by this time, and it will be a dry-ish curry. (You can also use the spatula to slightly mash the zucchini if you prefer it that way.)
Garnish with fresh cilantro leaves and serve the curry with roti or paratha.

Video

Notes

Choose Fresh Zucchini: Select firm, fresh zucchini for the best flavor and texture. Avoid zucchini that feels too soft or has blemishes.

Prep the Zucchini Properly: Wash the zucchini thoroughly and trim off the ends. You can then slice it into rounds, half-moons, or cubes, depending on your preference. If the zucchini is huge, consider removing the seeds to prevent the curry from becoming too watery.

Peel Zucchini or not: Peeling the skin of zucchini is not required, as the skin is very nutritious. I like to buy organic zucchini and use it with the peel in this recipe. It does not affect the taste or texture of the curry. I personally like the color it adds to the dish. However, it is up to you. If you prefer, you can peel the skin and then use the zucchini in this recipe.

Nutrition