Minty Indian Zucchini Tabbakh Ruhu
Dive into a harmonious blend of bold spices and refreshing herbs with this Minty Indian Zucchini Tabbakh Ruhu—a robust, plant-based dish that brings authentic Indian flavors to life. Tender chunks of zucchini are simmered in a creamy coconut milk base infused with garam masala, turmeric, cumin, and coriander, while a burst of fresh mint adds an invigorating twist. Sautéed aromatics like onion, garlic, ginger, and green chilies elevate the dish's complexity, creating a symphony of savory and spiced notes. Finished with a tangy splash of lemon juice and garnished with fragrant cilantro, this vibrant curry pairs perfectly with steamed basmati rice or warm naan for a comforting and wholesome meal. Ready in under 40 minutes, this recipe is ideal for busy weeknights or a flavor-packed vegetarian feast.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup fresh mint leaves
- 2 tablespoons coconut oil
- 1 medium onion
- 3 large garlic cloves
- 1 tablespoon ginger
- 2 small green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 cup coconut milk
- 0.5 cup water
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 0.25 cup cilantro leaves
Instructions
Wash the zucchinis thoroughly and cut them into bite-sized chunks.
Finely chop the onion, garlic, ginger, green chilies, and mint leaves.
Heat coconut oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes until it turns translucent.
Stir in the garlic, ginger, and green chilies, and cook for another minute until fragrant.
Add the turmeric powder, ground coriander, ground cumin, and garam masala. Cook the spices for 1 minute to release their aromas.
Stir in the chopped zucchini and mix well to coat them in the spices.
Pour in the coconut milk and water, and add salt. Bring the mixture to a gentle simmer.
Cover the skillet and let the zucchini cook for 10-12 minutes, stirring occasionally, until they become tender.
Stir in the chopped mint leaves and lemon juice. Simmer for another 2 minutes to infuse the flavors.
Garnish the dish with freshly chopped cilantro leaves.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 917 mg | 20% | |
*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.
