This simple zucchini curry combines contemporary summer season squash with fragrant Indian spices and juicy tomatoes. It is an ideal vegetarian dish that comes collectively in about half-hour. The creamy zucchini and wealthy tomato sauce make a scrumptious meal served over rice or with heat naan bread.
Zucchini Curry with Tomatoes is my go-to recipe after I need one thing fast, wholesome, and stuffed with taste. I discovered this recipe throughout a cooking class and fell in love with how the gentle zucchini soaks up all these great Indian spices. The tomatoes create a wealthy sauce that’s simply excellent for scooping up with naan bread or spooning over fluffy rice.
Why You’ll Love This Recipe
You’ll love how rapidly this curry comes collectively – excellent for busy weeknights. The mixture of spices creates superb aromas in your kitchen, however don’t fear – they’re not overpowering. The zucchini provides a stunning softness, whereas the tomatoes convey a pure sweetness. It’s additionally budget-friendly and an effective way to make use of up summer season zucchini.
Zucchini Curry with Tomatoes
Cooking Ideas
– Minimize zucchini items the identical measurement for even cooking
– Don’t overcook the zucchini – it must be tender however nonetheless maintain its form
– Toast the spices till aromatic for finest taste
– When you prefer it spicier, add extra chili powder
– Let the curry simmer lined to assist the zucchini cook dinner evenly
Serving and Storing Ideas
Serves 4-6 folks. Complete prep and cooking time is 35 minutes. Retailer leftovers in an hermetic container within the fridge for as much as 3 days. Reheat gently on the stovetop or microwave. The flavors typically get higher the subsequent day.
Nutrient Advantages
Zucchini is low in energy and excessive in nutritional vitamins C and A. Tomatoes present lycopene and antioxidants. The spices like turmeric and cumin supply anti-inflammatory properties. This curry is of course vegan, gluten-free, and full of greens.
Zucchini Curry with Tomatoes
This simple zucchini curry combines contemporary summer season squash with fragrant Indian spices and juicy tomatoes. It is an ideal vegetarian dish that comes collectively in about half-hour. The creamy zucchini and wealthy tomato sauce make a scrumptious meal served over rice or with heat naan bread.
Substances
- 675 gms Zucchinis
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 Onion (thinly sliced)
- 2 cloves Garlic (crushed)
- 1/4 tsp Turmeric (floor)
- 1/4 tsp Chilli Powder
- 1 tsp Floor Coriander
- 1 tsp Floor Cumin
- 1/2 tsp Salt
- 1 tbsp Tomato Puree
- 400 gms Tomatoes (chopped)
- 2/3 cup Water
- 1 tbsp Recent Coriander (chopped)
- 1 tsp Garam Masala
- Rice or Naan (to serve)
Directions
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Trim the ends from the zucchinis after which reduce them evenly into 1/2 inch thick slices.
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Warmth the oil in a big, heavy pan and fry the cumin and the mustard seeds for two minutes till they start to splutter.
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Add the sliced onion and crushed garlic to the seeds within the pan and fry for about 5-6 minutes.
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Add the turmeric, chilli powder, floor coriander, cumin and salt and fry for 2-3 minutes.
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Add the sliced zucchinis, unexpectedly, and cook dinner for five minutes, stirring in order that they don’t burn.
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Combine collectively the tomato puree and chopped tomatoes and add to the pan with the water. Cowl and simmer for 10 minutes till the sauce thickens.
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Stir within the contemporary coriander and garam masala, then cook dinner for five minutes or till the zucchinis are tender.
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Serve the curry with rice or naan.
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Often Requested Questions
Can I take advantage of yellow summer season squash as a substitute of zucchini?
Sure. Yellow squash works simply in addition to zucchini on this recipe. The cooking time and texture will likely be very related, and the style distinction is minimal.
What can I do if my curry is simply too watery?
Let it simmer uncovered for a couple of additional minutes to scale back the liquid. The sauce will naturally thicken because it cooks down. Simply watch the zucchini doesn’t get too gentle.
Can I freeze this curry?
Whilst you can freeze it, the zucchini may grow to be mushy when thawed. If freezing, barely undercook the zucchini and freeze for as much as 2 months in an hermetic container.
