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.

Zucchini Curry

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 1/2 cups chickpeas
1/4 cup chopped cilantro

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Instructions

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.
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.
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.
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.
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