Spicy Zucchini Curry (Vegetarian Curry)
Fresh zucchini sauteed with tomatoes, warm spices, creamy coconut milk and nutty ghee, this Zucchini Curry is on the table in 20 minutes - perfect for a weeknight meal!
Servings 4 servings
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.
Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1078mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 37.1mg | Calcium: 31mg | Iron: 0.9mg