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This curried zucchini is coated with uber flavorful spices and sauteed in ghee for a rich buttery umami flavor!
Serve a vegetable at every meal – that’s what I learned growing up. We always had a veggie at every sit down meal. As you know, I love to come up with new recipes for vegetable side dishes. Now a simple fresh steamed veggie is great, but they tend to get a little boring over time. So I like to add a little kick, a touch more flavor and of course just a bit of yummy fat. So why not some buttery curried zucchini?
I LOVE curry. It has such a great intense flavor, perfect for adding that special kick to vegetables. And this curried zucchini sure does have a kick!
Ghee (clarified butter) is used to brown the zucchini. If you don’t have ghee, any other cooking fat will do just fine, however, I recommend butter or coconut oil for the best results. BUT, ghee is the best IMO. Cooking with ghee gives the dish a deeper, more intense flavor. However, it does have a very high saturated fat content, so I recommend using it sparingly – do as I say, not as I do right?
Garnish with chopped cilantro and serve.
Did you make this recipe? Leave a comment below and let me know what you think!
Spicy Zucchini Curry (Vegetarian Curry)
- 3 medium zucchini diced
- 1 tablespoon ghee
- 1 small onion chopped
- 4 cloves garlic minced
- 1 teaspoon ginger paste
- 2 teaspoons salt
- 2 tablespoons garam masala
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds toasted
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1-15 ounce can diced tomatoes
- 1-15 ounce can coconut milk
- 1/2 lemon (for garnish)
- 1/2 cup cilantro chopped (for garnish)
- Heat the ghee in a skillet over medium heat and add the onions, garlic and ginger. Stir fry until lightly browned.
- Add the zucchini and cook for about 3-4 minutes to allow the liquid to release and cook off and the edges to caramelize.
- Add the spices and salt and cook for 1-2 minutes, stirring to ensure they don't burn.
- Add the tomatoes (with the juices from the can) and bring to a simmer.
- Add the coconut milk, bring back to a simmer, reduce heat and cook for about 5-10 minutes. The sauce should be thick and creamy. **Cook additional time if the curry is not thick enough.
- Remove from heat and sprinkle with chopped cilantro and a squeeze of lemon juice. Serve with basmati rice and/or Homemade Roti.
- For the best flavor, I recommend using whole spices where you can. Toast the spices then grind them with a spice grinder or mortar and pestle. Buy a spice grinder or mortar and pestle.
- Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder.
- I always recommend using full fat coconut milk for the best creamy results.
- Buy smaller zucchini for better flavor and less seeds.