Curried Zucchini and Potatoes
Packed with bold flavors and vibrant spices, this Curried Zucchini and Potatoes recipe is a quick and nutritious vegetarian dish perfect for weeknight dinners. Tender zucchini and hearty potatoes are simmered in a fragrant blend of cumin, coriander, turmeric, and garam masala, creating a rich and aromatic curry that's perfectly complemented by a touch of tomato paste. The addition of fresh garlic, ginger, and cumin seeds elevates the flavor profile, while a garnish of cilantro adds a refreshing finish. Ready in just 45 minutes, this versatile curry pairs beautifully with steamed rice, naan, or roti, making it a wholesome and satisfying meal the entire family will love.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 medium potatoes
- 1 medium onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
Instructions
Wash the zucchini and potatoes thoroughly. Cut the zucchini into thick half-moon slices and the potatoes into small cubes.
Peel and finely chop the onion. Mince the garlic cloves and ginger to make a paste.
Heat the cooking oil in a large skillet or pan over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 3-4 minutes until they are soft and translucent.
Stir in the minced garlic and ginger paste. Cook for an additional minute until aromatic.
Add the ground coriander, ground turmeric, ground cumin, and paprika to the pan, stirring well to coat the onions and release the spices’ aroma.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to blend with the spices.
Add the cubed potatoes to the pan and mix well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the water, and add salt and black pepper. Cover the pan with a lid and lower the heat to a simmer. Cook for 10 minutes until the potatoes start to soften.
Add the sliced zucchini to the pan, stir well, and cover again. Cook for an additional 10 minutes until the zucchini and potatoes are tender and fully cooked.
Stir in the garam masala and adjust the seasoning if needed.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti for a delicious meal.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8067 mg | 351% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 59.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5466 mg | 116% | |
*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.
