Sunny Zucchini Curry
Brighten up your dinner table with this flavorful and easy-to-make Sunny Zucchini Curry! Packed with tender zucchini cubes simmered in a velvety coconut milk base, this vibrant dish is infused with aromatic spices like turmeric, cumin, and paprika, delivering a warm, earthy kick in every bite. The addition of ginger, garlic, and freshly chopped cilantro enhances the curry's freshness and depth of flavor, making it a wholesome vegetarian option that's as fragrant as it is satisfying. Ready in just 40 minutes, this comforting curry pairs perfectly with steamed basmati rice or soft naan, making it the perfect choice for a quick weeknight dinner or a delightful meal prep staple. Try this zucchini curry recipe today for a healthy, plant-based dish that's anything but ordinary!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 medium-sized yellow onion
- 3 whole garlic cloves
- 1 tablespoon, minced ginger
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 0.5 cup vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 0.25 cup, chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Wash and cut the zucchinis into bite-sized cubes. Finely chop the onion and mince the garlic and ginger.
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, paprika, and red chili flakes to the skillet. Stir well and toast the spices briefly for 30 seconds to release their aromas.
Mix in the tomato paste and cook for 1 minute, stirring constantly to combine it with the spices.
Add the zucchini cubes to the skillet and toss them gently to coat in the spice mixture. Cook for 2-3 minutes, stirring occasionally.
Pour in the coconut milk and vegetable broth. Stir everything together and season with salt and black pepper.
Bring the mixture to a gentle simmer. Cover the skillet and let the curry simmer for 15-18 minutes, or until the zucchini is tender but not mushy.
Remove the lid, taste, and adjust seasoning if needed. Sprinkle the chopped cilantro on top just before serving.
Serve hot with steamed basmati rice, naan, or flatbread. Enjoy your Sunny Zucchini Curry!
Nutrition Facts
Calories |
85 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 403 mg | 9% | |
*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.
