This straightforward 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 once I need one thing fast, wholesome, and filled with taste. I realized this recipe throughout a cooking class and fell in love with how the gentle zucchini soaks up all these fantastic Indian spices. The tomatoes create a wealthy sauce that’s simply good 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 – good 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 beautiful 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 Suggestions
– Minimize zucchini items the identical measurement for even cooking
– Don’t overcook the zucchini – it ought to be tender however nonetheless maintain its form
– Toast the spices till aromatic for finest taste
– In case you prefer it spicier, add extra chili powder
– Let the curry simmer coated to assist the zucchini prepare dinner evenly
Serving and Storing Recommendations
Serves 4-6 individuals. Whole 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 following 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 provide anti-inflammatory properties. This curry is of course vegan, gluten-free, and full of greens.
Zucchini Curry with Tomatoes
This straightforward 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.
Components
- 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 minimize 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, suddenly, and prepare 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 prepare 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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Incessantly Requested Questions
Can I exploit yellow summer season squash as an alternative of zucchini?
Sure. Yellow squash works simply in addition to zucchini on this recipe. The cooking time and texture can be very related, and the style distinction is minimal.
What can I do if my curry is just too watery?
Let it simmer uncovered for a couple of further minutes to cut back the liquid. The sauce will naturally thicken because it cooks down. Simply watch the zucchini doesn’t get too tender.
Can I freeze this curry?
Whilst you can freeze it, the zucchini would possibly develop into mushy when thawed. If freezing, barely undercook the zucchini and freeze for as much as 2 months in an hermetic container.
