Zucchini Curry

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An easy zucchini curry dish with potatoes, chickpeas, onions, garlic, and ginger. Add this one to your summer meal rotation when you have fresh vegetables to put to use.

bowls of zucchini curry and rice with cilantro and small bowl of rice to the side

The key to making zucchini enjoyable lies in adding flavor, as it has very little to offer on its own. Just because zucchini lacks taste doesn't mean we shouldn't use it; we simply need to enhance it. That's why zucchini curry came to mind-what could be more flavorful?

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🥔 Ingredients
🥔 Substitutions
🌶 Variations
🔪 Instructions
🍲Equipment
🥡 Storage
🌟 Helpful tips
🙋FAQ
🍸 Pairing
📖 Recipe
🍲 Related
💬 Comments

I often make curries when I have an assortment of vegetables to use up and need a quick dinner. They're easy to substitute different ingredients once you have a good base recipe.

I like to include a few different vegetables, like potatoes, that have a bit of bite, and then some that soften up and meld into the sauce, like zucchini or eggplant. Others with a bit of crunch, like cauliflower or green beans, are also good. I'm pretty sure when it comes to curry, anything goes.

But if you're in need of more zucchini recipes, check out my filling rice stuffed zucchini, fresh and herby zucchini mushroom pasta, and classic ratatouille recipe. Just like this one, they're all about flavor. Or for a similar kind of summer squash, try this easy sauteed tromboncino squash.

🥔 Ingredients

Here's what you'll need to make this zucchini curry.

Coconut oil - for a hint of coconut flavor. Use whatever oil you have if not on hand.
Onions, garlic, and ginger: aromatics for flavor
Curry powder - use your favorite blend, if you have one. I like this one from Penzey's.
Coconut milk - The kind in cans, not the carton. Light or regular is good.
Broth: I like vegetable broth here, but use what you have.
Potatoes - a thin-skinned variety you don't have to peel is perfect.
Soy sauce - I tend to buy a lower-sodium tamari. But use what you have.
Maple syrup - I like curry with a touch of sweetness to balance the spices.
Zucchini - smaller is better, but a big one works just fine.
Chickpeas - either canned or freshly cooked.
Cilantro - for a bit of fresh herb flavor. If you're not a fan, substitute parsley instead.

🥔 Substitutions

As I said, I love how easy it is to substitute vegetables in a curry. Here are a few ideas.

Potatoes: Try sweet potatoes or winter squash instead.
Zucchini: If zucchini isn't your thing, that's fine. Try an equal amount of green beans, broccoli, cauliflower, peas, carrots, eggplant, or any combo of vegetables you enjoy.
Chickpeas: Replace the chickpeas with an equal amount of chopped chicken or tofu.

🌶 Variations

Spicy: Unless your curry powder is spicy, this is a mild dish. If you want to make it spicy, though, add a little red pepper to the pot with the garlic and ginger or a few squirts of sriracha at the end of cooking.
Winter version: If you don't have zucchini or summer squash in winter, try using winter squash instead. It'll just take a little longer to cook. Or try this other curry recipe with delicata squash, chicken, and noodles.

See the recipe card below for the complete list of ingredients and quantities.

🔪 Instructions

How to make zucchini curry.

a zucchini partially cut into pieces with a large knife

Step 1: Prep the ingredients. Roughly chop the onion and garlic. Grate the ginger. Cut the potatoes and zucchini into bite-sized chunks. Chop up the cilantro.

onions in a blue ceramic pot with a wooden spoon.

Step 2: Melt the coconut oil in a large pot, then add the onion. Cook until softened, about 5 minutes. Stir often.

ginger and garlic added to a pot of sauteed onions

Step 3: Add the ginger and garlic and cook for another minute while stirring. Be careful not to let it burn.

curry powder being added to a pot of onions and garlic

Step 4: Sprinkle in the curry powder and add a splash of coconut milk. Stir well to combine.

curry powder being stirred into a pot of onions

Step 5: Let simmer for a couple of minutes before adding the broth, soy sauce, and maple syrup.

a pot of potatoes in curry broth with a wooden spoon

Step 6: Add in the potatoes and bring to a boil. Adjust the heat and gently boil for 5 minutes.

zucchini, chickpeas, and potatoes in a bright pot of curry broth

Step 7: Reduce to a simmer and add the zucchini, remaining coconut milk, and chickpeas. Cook until the potatoes are completely tender and the zucchini is soft, about 15-20 minutes.

a pot of curry with dishes of curry and rice next to it

Step 8: Serve the curry in bowls over rice or noodles and topped with chopped cilantro.

🍲Equipment

Dutch oven or other heavy-bottomed pot: Helps to prevent burning and for more even cooking. I cook so many of my meals in them that they're an essential part of my kitchen.

🥡 Storage

Store leftover zucchini curry in an airtight container in the fridge for up to four days.

🌟 Helpful tips

The thing about curry is that it tastes even better the next day. Make enough for leftovers, or if you have the time, make this a day or so ahead.
Curry is at its best when it has been well salted, as it helps bring out the spices' flavor. Before serving, taste it and add salt if it's flat or bland. This will depend on the saltiness of your broth and your soy sauce.

🙋FAQ

Is zucchini good in curry?

I think zucchini is excellent in curry. Not only is there a ton of flavor here to boost the flavorless vegetable, but the soft texture zucchini gets when cooked actually beautifully melds into the curry sauce. I think incorporating other vegetables with a little chewiness (like potatoes) helps to balance that as well.

Can you use courgette in this curry?

Courgette is the same thing as zucchini, just a different name. So the answer is yes.

How to cut zucchini for curry?

I like to use bite-sized slices and try to make sure the potatoes are about the same size. I tend to halve my zucchini lengthwise, and if it's big, cut each half in half again to make quarters. Then I slice up the quarters into bite-sized pieces. But this is cooking; it doesn't have to be perfect, and you should always tweak recipes to your preferences.