What Steve Eats

  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
menu icon
go to homepage
  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
search icon
Homepage link
  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
×
  • plate of chorizo and peans over mashed potatoes
    Beans and Chorizo with Spinach
  • slices of toast with halloumi, jam, and pears
    Halloumi Toast with Jam and Honey Butter
  • a tray of chocolate chip oatmeal maple cookies
    Salted Maple Oatmeal Chocolate Chip Cookies
  • brownies on parchment with knife and cherries
    Brownies with Cherry Pie Filling
  • a glass of negroni with smoke
    Smoked Negroni
  • rosemary parmesan bread sliced on a cutting board
    Rosemary Parmesan Bread
  • bowls of potato and mushroom soup
    Potato and Mushroom Soup
  • dish of roasted onions with balsamic glaze
    Roasted Balsamic Onions
  • a bowl of mashed beets with butter and thyme
    Mashed Beets
  • plates of tiramisu topped with cherries
    Cherry Tiramisu
  • peppermint mocha martini with lights
    Peppermint Mocha Martini
  • mug of amaretto latte with almonds and whipped cream
    Amaretto Latte
Home » Season » Summer

Zucchini Curry

Last updated: Dec 20, 2024 | Published: Sep 8, 2022

Jump to Recipe·5 from 1 review

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

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?

Jump to:
  • 📋 Ingredients
  • 🔪 Instructions
  • 🥔 Substitutions
  • 🌶 Variations
  • 🥘 Equipment
  • 🥡 Storage
  • 💭 Top tip
  • 🙋FAQ
  • 📖 Recipe
  • 💬 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 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.

But if you're in need of more zucchini recipes, check out my simple stuffed zucchini, zucchini mushroom pasta, and ratatouille recipes. Just like this one, they're all about flavor.

📋 Ingredients

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

ingredients spread out on blue background for making 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.

🔪 Instructions

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.

a large zucchini with chopped up pieces and a chef's knife

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.

onion cooking in a pot with coconut oil

Melt the coconut oil in a large pot, then add the onion. Cook until softened, about 5 minutes.

cooked onions with garlic and ginger in a pot

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

a pot of potatoes and onions with broth

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.

curry powder being added to the pot of onions

Sprinkle in the curry powder and add a splash of coconut milk. Stir and simmer for a couple of minutes.

a pot with potatoes, chickpeas, zucchini, and onions cooking in coconut milk and broth

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.

dishes of zucchini curry, cilantro and rice

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.

🥔 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.

🥘 Equipment

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.

🥡 Storage

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!

🙋FAQ

Is zucchini good in curry?

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.

Can you use courgette in curry?

Courgette is the same thing as zucchini, just a different name. So the answer is yes. Why? See the question above.

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 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.

Do you leave the skin on zucchini?

Yes, the skin of zucchini is edible and thin. There's no need to peel it.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowls of zucchini curry with rice

Zucchini Curry


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Steve Peters
  • Total Time: 40 minutes
  • Yield: 4 generous servings 1x
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

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.


Ingredients

Units Scale
  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon fresh grated ginger
  • 1 lb small potatoes
  • 4 cups sliced zucchini
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 1 13.5-ounce can of coconut milk
  • 3 cups broth
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 can or 1 ½ cups chickpeas
  • ¼ cup chopped cilantro

Instructions

  1. Prep the ingredients by roughly chopping up the onion and garlic. Peel and grate the ginger. Wash the potatoes and cut them into bite-sized cubes. Slice the zucchini into bite-sized slices.
  2. In a large pot with a heavy bottom, heat the coconut oil. When hot, add the onion and cook for about 5 minutes until softened. Add the garlic and ginger and cook another minute.
  3. Sprinkle the curry powder over the vegetables, add a splash of the coconut milk and stir to coat. Let simmer for a couple of minutes before adding the broth, soy sauce, maple syrup, and potatoes.
  4. Bring the pot to a boil and let cook for about 5 minutes. 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.
  5. When done, ladle into bowls over rice or noodles or enjoy on its own. Top with the cilantro and serve.

Notes

If you're serving this with rice or noodles, you can easily stretch this to 6 servings.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Summer
  • Method: Stove Top
  • Cuisine: Indian

Did you make this recipe?

Leave a comment below and share your thoughts!

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Steve says

    October 02, 2022 at 8:28 pm

    A simple curry with great flavor. I like to make a pot and enjoy the leftovers that taste even better over the next couple of days.

    Reply

Hey, I'm Steve

Here you'll discover delicious recipes featuring fresh, whole foods inspired by my garden and local New England farms and producers.

About Me

Spring Eats

  • a serving plate full of muffins with apples
    Apple Rhubarb Muffins

  • a bowl of cream cheese with dill, bagels, and crackers
    Dill Cream Cheese Spread

  • large plate of arugula spinach salad with chicken and dressing on side
    Arugula and Spinach Salad with Grilled Chicken

  • cake with icing on a cutting board
    Date Carrot Cake

  • plates of asparagus and tempeh
    Orange Pan Fried Tempeh with Aspargus

  • glasses of rhubarb gin cocktail with a bottle of rhubarb juice
    Ginger Rhubarb Gin Cocktail

  • jars of date overnight oats
    Cinnamon Overnight Oats with Dates

  • Vietnamese spring rolls on a cutting board
    Tofu Spring Rolls

  • glass of matcha latte with matcha powder
    Frozen Matcha Latte

  • a plate of pancake balls topped with powdered sugar
    Danish Aebleskiver Pancake Balls

Footer

  • About
  • Recipe Index
  • Privacy Policy
  • ↑ back to top

Copyright © 2025 What Steve Eats