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orange colored curry in a bowl with rice and a lemon

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!
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 101kcal



  • 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.



  1. 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.
  2. Add more cayenne pepper for a spicier curry. You can also use Kashmiri chili powder. Buy Kashmiri chili powder
  3. I always recommend using full fat coconut milk for the best creamy results.
  4. 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