Potato Zucchini Curry
Dive into the vibrant flavors of Potato Zucchini Curry, a comforting and nutrient-packed dish perfect for weeknight dinners or cozy gatherings. This recipe brings together tender potatoes and juicy zucchini simmered in a rich, spiced coconut milk sauce infused with aromatic cumin seeds, ginger, garlic, and a medley of warming Indian spices like turmeric, coriander, and paprika. Balanced with the tangy sweetness of fresh tomatoes and finished with a refreshing cilantro garnish, this curry is as irresistible as it is wholesome. Ready in under 45 minutes, it pairs beautifully with steamed rice or warm flatbread, making it a versatile vegetarian option for any meal. Keywords: "potato zucchini curry," "easy vegetarian curry recipe," "coconut milk curry," "Indian spices in curry," "healthy vegetable curry."
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Recipe Information
Ingredients
- 3 medium potatoes
- 2 medium zucchini
- 1 large onion
- 3 large garlic cloves
- 1 inch piece ginger
- 2 medium tomato
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons cilantro leaves
Instructions
Peel the potatoes and cut them into bite-sized cubes. Wash and dice the zucchini into similar-sized pieces. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes and chop the cilantro leaves for garnish.
Heat the vegetable oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for 3–4 minutes until softened and translucent.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the diced tomatoes and cook for 4–5 minutes, stirring occasionally, until they break down and form a sauce.
Stir in the turmeric powder, ground coriander, ground cumin, paprika, chili powder, and salt. Mix well to combine.
Add the potato cubes to the pan and toss to coat them in the spices. Pour in 1 cup of water, cover the pan, and let it simmer for 10 minutes.
Uncover the pan and add the zucchini pieces. Stir to combine, then cover again and cook for another 10 minutes, or until the potatoes and zucchini are tender.
Pour in the coconut milk and stir gently to combine. Let the curry simmer for 2–3 minutes to heat through.
Adjust the seasoning with additional salt if needed. Remove from heat and garnish with chopped cilantro leaves.
Serve hot with steamed rice or flatbread. Enjoy!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1068 mg | 23% | |
*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.
