Zucchini Meatballs Vegetarian Curry Madhur Jaffrey
Delight your taste buds with this Zucchini Meatballs Vegetarian Curry inspired by the flavors of Madhur Jaffrey. A unique twist on curry, this recipe transforms grated zucchini into tender, golden meatballs infused with aromatic spices like cumin and coriander, perfectly paired with a rich, coconut milk-based curry sauce. The combination of fresh ginger, turmeric, and curry powder adds a vibrant depth of flavor, while a garnish of fresh cilantro provides a refreshing finish. Serve this hearty vegetarian dish over fluffy basmati rice for a satisfying, wholesome meal that's perfect for weeknight dinners or impressing guests. Packed with bold Indian-inspired flavors and ready in just over an hour, this vegetarian curry is a must-try for food enthusiasts!
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Recipe Information
Ingredients
- 2 medium, grated Zucchini
- 1 teaspoon Salt
- 1 cup Breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Chickpea flour
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 tablespoon, minced Ginger
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Curry powder
- 1 14-ounce can Canned diced tomatoes
- 1 cup Coconut milk
- 2 tablespoons, chopped Fresh cilantro
- 1.5 cups, cooked (optional, for serving) Basmati rice
Instructions
Start by grating the zucchini into a clean kitchen towel. Sprinkle with 1/2 teaspoon of salt, let sit for 10 minutes, and then wring out the excess water.
In a large bowl, combine the grated zucchini with breadcrumbs, Parmesan cheese, 1 minced garlic clove, ground cumin, ground coriander, and chickpea flour. Mix well to form a sticky mixture.
Shape the zucchini mixture into small meatballs, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Pan-fry the zucchini meatballs in batches until they are golden brown on all sides, about 4-5 minutes per batch. Remove and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and saute for 5 minutes until softened.
Add the minced ginger, remaining minced garlic clove, turmeric powder, and curry powder. Cook for 1-2 minutes until fragrant.
Stir in the canned diced tomatoes and bring to a simmer. Let cook for 5 minutes, breaking down the tomatoes with a wooden spoon.
Add the coconut milk to the pot, stir, and let simmer for 10 minutes to allow the flavors to develop. Adjust seasoning with more salt if needed.
Carefully add the zucchini meatballs into the curry sauce and simmer gently for another 5-7 minutes to warm the meatballs through.
Garnish the curry with fresh chopped cilantro and serve hot with cooked basmati rice if desired.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 9850 mg | 428% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 65.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2311 mg | 49% | |
*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.
