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.
It may be the end of summer, but my zucchini plants are still going strong. So much so, that I pulled an eight-pounder off the volunteer plant growing in my compost bin. I guess we forgot to check in there the past week or so. Oops! Looks like I'm baking a dozen zucchini bread.
The key to making zucchini enjoyable is all about adding flavor. Because it has little, ok let's be honest - none - of its own. But just because zucchini has no flavor doesn't mean you shouldn't bother with it. You just have to add your own. And that's why zucchini curry came to mind. Is there anything more flavorful than a blend of spices that go into curry powder?
I often make curries when I have an assortment of vegetables to use up and need a quick dinner. They're easy to substitute in 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 to them, 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.
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.
- Onion - flavor building 101.
- Garlic - are you even cooking if you're not using garlic?
- Ginger - fresh ginger adds that punch of flavor to this dish.
- Curry powder - use your favorite blend, if you have one. I like this one from Penzey's.
- Coconut milk - The stuff in cans, not the carton. Light or regular is good.
- Broth - whichever you like, though aim for something lower in sodium if you can.
- 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.
See the recipe card below for quantities.
Good news, if you already have some cooked rice on hand, this is a one-pot dish. Or serve this zucchini curry over noodles if you have those instead. Of course, you can always start some rice while you cook the curry or just serve it on its own, as it's a substantial meal as is. Your call. Let's get started.
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.
Melt the coconut oil in a large pot, then add the onion. Cook until softened, about 5 minutes.
Add the ginger and garlic and cook for another minute while stirring. Be careful not to let it burn.
Pour in the broth, maple syrup, and soy sauce. Then, add the potatoes. Bring to a boil and cook for about 8 minutes or until the potatoes are just barely tender.
Sprinkle in the curry powder and add a splash of coconut milk. Stir and simmer for a couple of minutes.
Now add in the zucchini, coconut milk, and chickpeas. Return to a simmer and cook until the potatoes and zucchini are cooked to your liking and the sauce has reduced some, about 20 minutes.
Serve your curry topped with cilantro and with a side of rice or noodles.
Hint: A curry is at its best when it has been well-salted, as it helps bring out the flavor of the spices. So before serving, give it a taste and add salt if it's tasting a little flat or bland. This will depend on the saltiness of your broth and your soy sauce.
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.
- 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.
Luckily, you don't really need any special equipment for this zucchini curry. That said, and as I've said in many of my recipes, a Dutch oven or other heavy-bottomed pot is helpful 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.
Store leftover zucchini curry in a sealed container in the fridge for up to four days.
💭 Top tip
The thing about curry is that it tastes even better the next day. So make enough for leftovers or if you have the time, make this a day or so ahead!
I think zucchini is excellent in curry, otherwise, I wouldn't share this recipe. Not only is there a ton of flavor here to boost the flavorless vegetable, but that 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.
Courgette is the same thing as zucchini, just a different name. So the answer is yes. Why? See the question above.
I like to use bite-sized slices and try to make sure the potatoes are about the same size as well. I tend to halve my zucchini lengthwise, and if it's big, cut the two halves in half again to make quarters. Then I slice up the quarters to get the bite-sized pieces. But this is cooking, it doesn't have to be perfect and you should always tweak recipes to your preferences.
Yes, the skin of zucchini is edible and thin. There's no need to peel it.