Curried Zucchini
Elevate your weeknight meals with this vibrant and flavorful Curried Zucchini recipe! Packed with tender zucchini slices simmered in a fragrant blend of curry powder, cumin, and turmeric, this dish gets its luscious, creamy texture from rich coconut milk. A hint of ginger, garlic, and optional cayenne pepper adds a bold kick, while a splash of lemon or lime juice brightens every bite. This easy-to-make vegan recipe is perfect for pairing with steamed rice, quinoa, or naan bread, making it a versatile and wholesome dinner solution. Ready in just 35 minutes, it’s a healthy, gluten-free option full of warming spices and fresh, zesty flavor. Garnish with cilantro for the ultimate finishing touch!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup canned coconut milk
- 0.5 cup vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 1 tablespoon lemon or lime juice
Instructions
Wash the zucchini and cut them into thin half-moons. Set aside.
Peel and finely chop the onion. Mince the garlic and ginger, or grate them using a microplane.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes, until translucent.
Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices become fragrant.
Add the zucchini slices to the skillet and stir to coat them evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer.
Season with salt and black pepper. Cover the pan and let the zucchini cook for 10 minutes, or until tender but not mushy.
Stir in the lemon or lime juice and adjust seasoning if necessary.
Remove the skillet from the heat and garnish with fresh cilantro, if desired.
Serve hot over steamed rice, quinoa, or with a side of naan bread.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10324 mg | 449% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 71.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
