Zucchini Curry Indian Courgette Curry

We love zucchini at home! It’s such a versatile vegetable. I was inspired to try this zucchini curry recipe after making lauki curry (bottle gourd curry) in my Instant Pot. It takes far less time and less monitoring than if you were to make it on the stovetop. I have also included the stovetop zucchini curry version below. I have added coconut cream at the end, giving the curry a nice creamy texture, so do not skip it. You may also add full-fat coconut milk after pressure cooking and simmer for a few minutes. The flavors are just so incredible. You might also enjoy the Indian dry version of zucchini stir fry as well as the asian-style zucchini stir fry variation. This zucchini curry is a low-carb version, perfect if you’re following a Keto or Low Carb Diet. Be sure to explore our keto Indian food recipes collection for more options. If you are looking for more Indian Zucchini recipes, check out

Zucchini Dal Zucchini Carrot Paratha Zucchini Pakoda Zucchini Chutney

Ingredients & Substitutions

Zucchini (Courgette): 2-3 medium-sized zucchini sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups) Onions, Ginger, and Garlic: I used red onions. Use freshly minced or finely chopped ginger and garlic for a burst of flavor. Green chili: Zucchini vegetable is generally mild. To make this curry spicy, I have used one green Thai chili, you can skip it if you like. Tomatoes: I have used Roma tomatoes to make the base for this curry. Alternatively, you can puree the tomatoes and add them, or use canned tomato sauce or crushed tomatoes. Oil: I have used Olive oil. You can use any cooking oil. Herbs & Spices: I have used fresh-cut cilantro for herbs and cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala as spices. You can increase or decrease the spices according to your choice. Cream: I have used coconut cream. You can also use fresh cream or cashew nut cream. Lemon juice: Use fresh lemon or lime juice whenever possible for the best flavor, or substitute with amchur powder (dry mango powder) for tartness.

How to Make Indian Zucchini Curry in Instant Pot

Wash and cut 2-3 zucchini lengthwise, then into half-moon pieces (around 3-3.5 cups). Press SAUTE mode on Instant Pot. Add oil, and once it’s hot, add cumin seeds. Allow the cumin seeds to splutter. Then add minced ginger, garlic, and green chili. Saute for 15 seconds. Add finely chopped onions. Saute them for 2-3 minutes or till they turn light brown. Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Cook for two more minutes till the tomatoes turn soft. Then add the zucchini pieces and water, and mix well. Make sure to deglaze the pot by scraping any spices sticking to the inner pot to avoid the BURN alert. Seal the lid securely and set the vent to “SEALING”. Then, choose the “PRESSURE COOK/MANUAL” setting on high pressure and adjust the cooking time to 1 minute. When the instant pot beeps, do a Quick Release (QR). Lastly, remove the lid away from you, add coconut cream or fresh cream, squeeze lemon juice, and garnish with cilantro. Indian Zucchini Sabji (Courgette curry) is ready. Serve hot with chapatis, roti & parathas.

Stovetop Pot Instructions

Follow the same steps as the Instant Pot. Cover the Kadai with a lid and cook until the zucchini becomes soft, which takes about 5-6 minutes. Stir once or twice in between. Add cream and lemon juice once the zucchini is cooked, and garnish with cilantro.

Storage

Store: The leftover zucchini curry can be stored in an airtight container in the refrigerator for up to 3 days. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 3 months. Reheat: Reheat Zucchini curry in a microwave or stovetop until warm, and serve. If it is frozen, defrost first and then reheat.

Variations

Zucchini can be replaced with bottle gourd (lauki) in this recipe. You can also add other vegetables like potato, green peas to this recipe. If you don’t have coconut cream, You can also add 1 cup of coconut milk at the end and simmer for a few minutes to make delicious zucchini coconut curry. If you don’t have garam masala on hand, substitute it with curry powder.

I hope you give this easy vegetarian Zucchini Curry a try this Summer. Do not forget to comment back if you enjoyed the curry! You can also pair it with basmati rice, coconut rice, jeera rice, or quinoa. If you are on Keto/Low carb diet, serve it with cauliflower rice.