Zucchini Curry
30 minServes 3
An Indian courgette curry with tomatoes, onions and warm spices, finished with peas and fresh coriander.
| prepRinse zucchini, cut off ends, rub against itself until white froth appears, repeat on other end, rinse again, chop to 1 inch pieces | |||||||||
| prepRinse and finely chop onions, tomatoes, green chilli (deseeded), and ginger | |||||||||
| 1½ tablespoon oil | Heat oil, toast mustard & cumin seeds | Sauté curry leaves, ginger & chilli 30 sec | Fry onions until golden, 3–4 min | Stir in chilli powder, turmeric, salt & garam masala | Add tomatoes & zucchini, stir-fry 3 min | Cover, simmer low until tomatoes break down & zucchini tender | Add peas & kasuri methi, cook covered 1–2 min | Stir in coconut milk if using, bring to gentle boil | Garnish with coriander, serve with rice or roti |
| 1 pinch mustard seeds (optional) | |||||||||
| ½ teaspoon cumin seeds | |||||||||
| 1 sprig curry leaves (optional) | |||||||||
| 1 teaspoon ginger, chopped | |||||||||
| 1 green chilli pepper, deseeded & chopped | |||||||||
| 150 g onions, finely chopped | |||||||||
| ¾ teaspoon red chilli powder | |||||||||
| ¼ teaspoon turmeric | |||||||||
| ½ teaspoon salt | |||||||||
| ¾ teaspoon garam masala (adjust to taste) | |||||||||
| 200 g tomatoes, finely chopped | |||||||||
| 250 g zucchini, chopped to 1 inch pieces | |||||||||
| 75 g green peas | |||||||||
| 1 teaspoon kasuri methi (dried fenugreek leaves, skip if unavailable) | |||||||||
| ¼ to ½ cup / 60–120 ml coconut milk (optional) | |||||||||
| 2 tablespoon coriander leaves, finely chopped | |||||||||
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