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Zucchini Curry
It’s time to change up your summer squash routine! Check out this easy
zucchini curry recipe
with coconut milk and Indian spices.
Prep Time
8
minutes
mins
Cook Time
22
minutes
mins
Total Time
30
minutes
mins
Course:
Entrées
Cuisine:
Indian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
people
Calories:
367
kcal
Author:
Kristen Wood
Equipment
Coconut Milk
Curry Powder
Cumin Seeds
Ingredients
1
tablespoon
avocado oil
or other oil of choice
4
garlic cloves
minced
1
red onion
chopped
1
fresh red chile
minced (fresno or red jalapeno work well) (optional)
1
tablespoon
curry powder
1
tablespoon
granulated sugar of choice
2
teaspoons
cumin seeds
1
teaspoon
ground coriander
2
zucchinis
chopped into quarters
1
13.5-ounce can
full fat coconut milk
1
13.5-ounce can
water
you fill the coconut milk can with water
1/2
lemon
juiced
3/4
teaspoon
salt
or to taste
cilantro
chopped to garnish (optional)
US Customary
-
Metric
Instructions
In a large saucepan or pot over medium heat, add the oil, garlic, onion and chile. Saute until softened, about 5 minutes.
Add the curry powder, sugar, cumin and coriander and cook for 1 minute longer while stirring.
Add the zucchini and cook for 1 minute longer.
Add the coconut milk and water and turn the heat to high. Bring to a boil, cover and reduce to a simmer. Simmer for 15 minutes.
Turn off the heat and stir in the lemon juice and salt.
Optionally garnish with fresh cilantro before serving over rice, quinoa or alongside naan. Enjoy!
Notes
Please see the full post above for tips, tricks, storage info and more!
You might like:
Vegan Biryani
.
You might like:
What Does Tamarind Taste Like?
Nutrition
Serving:
1
serving
|
Calories:
367
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
474
mg
|
Potassium:
771
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
224
IU
|
Vitamin C:
24
mg
|
Calcium:
72
mg
|
Iron:
6
mg