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Home » Recipes » Instant Pot

Indian Zucchini Curry - Instant Pot & Stovetop

Published: May 1, 2021 · Modified: Jun 20, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Zucchini Curry is a creamy and delicious Indian Style curry recipe made with Zucchini (courgette) that is infused with spices and extremely easy to make in an Instant Pot pressure cooker or stovetop in less than 20 minutes. Vegan, Gluten-free, and Low Carb/Keto Friendly.

zucchini curry served in a bowl garnished with cilantro with side of rice
Zucchini Curry

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 may also like the Indian dry version of Zucchini Stir Fry.

If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.

I hope you give this easy vegetarian zucchini curry a try this Summer. Do not forget to comment back if you enjoyed the curry!

Jump to:
  • Zucchini Curry Ingredients
  • How to Make Indian Zucchini Curry in Instant Pot
  • Stovetop Pot Method
  • How to serve Zucchini Curry?
  • Tips & Variations
  • Related FAQs
  • Zucchini Curry (Courgette Curry) - Instant Pot

Zucchini Curry Ingredients

  • Zucchini (Courgette): 2-3 zucchini sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups)
  • Ginger and Garlic: minced or finely chopped or paste.
  • 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.
  • Onion: I have finely chopped the onions.
  • Tomatoes: I have used Roma tomatoes to make the base for this curry. You can also puree the tomatoes instead and add them or use canned tomato sauce or crushed tomatoes.
  • Oil: I have used Olive oil. You can use your choice of 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 juice whenever possible or use amchur powder (dry mango powder) for tartness.
Zucchini Curry Ingredients

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).

step to dice a zucchini collage

Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.

Then add minced ginger and garlic, green chili. Saute for 15 secs.

Add chopped onions. Saute till it turns light brown.

step to saute ginger garlic and onion collage

Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, salt. Cook for two more minutes till the tomatoes turn soft.

Then add all zucchini pieces, water, and mix well. Make sure to Deglaze the pot and scrape any spice sticking to the inner pot to avoid the BURN alert.

step to cook tomatoes and zucchini collage

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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.

step to add cream and cilantro to zucchini curry

Indian Zucchini Sabji (Courgette curry) Instant pot recipe is ready. Serve hot with chapatis, roti & parathas.

zucchini curry served in a bowl garnished with cilantro with side of rice

Stovetop Pot Method

Follow the same process mentioned above for Instant Pot. Cover Kadai with a lid and cook till Zucchini gets soft, takes 5-6 minutes.

Do stir once or twice in between. Add cream and lemon juice once Zucchini is cooked and garnish it with cilantro. All the other steps remain the same.

How to serve Zucchini Curry?

Serve Zucchini Curry as a side dish with roti, chapati, or steamed rice along with lentils of your choice like dal tadka, moong dal. If you are on Keto/Low carb diet, serve it with cauliflower rice.

Tips & Variations

  • Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
  • Zucchini chunks should not be too thin else small zucchini pieces will get mashed in the pressure cooker.
  • Zucchini can be replaced with bottle gourd/lauki.
  • You can also add green peas to this recipe.
  • 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, replace it with curry powder.
  • I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer instant pot model that is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking. 

Related FAQs

Is Zucchini (Courgette) Low Carb/Keto Friendly?

Yes! Zucchini is low in carbs and is an excellent vegetable for the diet.

Is Zucchini good for weight loss?

This vegetable is low in fat, high in the water, and has a low-calorie density, which may help you feel full.

More Indian Zucchini Recipes

  • Zucchini Carrot Paratha
  • Zucchini Raita
  • Cream of Zucchini Soup
  • Zucchini Dal
  • Zucchini Pakoda

If you liked this, then check more Indian Vegetarian Curry Recipes below

  • Black Eye Pea Curry(Lobia curry)
  • Navratan Korma(Vegetable Korma)
  • Beetroot & Chickpeas Stir Fry
  • Mushroom Masala
  • Rajma Masala
Tried this recipe?Don’t forget to give a ★ rating below

Zucchini Curry (Courgette Curry) - Instant Pot

Bhavana Patil
Zucchini Curry is a creamy and delicious Indian Style curry made with zucchini that are infused with spices and extremely easy to make in an Instant Pot Pressure Cooker or stovetop in less than 20 minutes.
5 from 5 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 138
Course: Main Course
Cuisine: Indian
Diet: Gluten-Free, Low Carb, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 2-3 medium zucchini (courgette) sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups)
  • 2 tablespoon olive oil
  • 1 teaspoon cumin (jeera) seeds
  • 1 tablespoon ginger and garlic minced
  • 1 green chili finely chopped
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped or 1 can 8 oz tomato sauce (about 1 cup) or crushed tomatoes
  • ½ cup water
  • salt to taste
  • 2 tablespoons coconut cream or fresh cream, cashewnut cream (optional but recommended)
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro (coriander leaves)

Dry spices:

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala

Instructions
 

Instant Pot Method:

  • Wash and cut 2-3 zucchini lengthwise, and then into half-moon pieces (around 3-3.5 cups).
    step to dice a zucchini collage
  • Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.
  • Then add minced ginger and garlic, green chili, Saute for 15 secs.
  • Add chopped onions. Saute till it turns light brown in color.
    step to saute ginger garlic and onion collage
  • Next add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, salt and cook for 2 more minutes till the tomatoes turn soft.
  • Then add all zucchini pieces, water, and mix well. Make sure to Deglaze the pot, scrape any spice that is sticking to the inner pot in order to avoid the BURN alert.
    step to cook tomatoes and zucchini collage
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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 and squeeze lemon juice, garnish with cilantro.
    step to add cream and cilantro to zucchini curry
  • Zucchini Sabji (Courgette curry) Instant pot recipe is ready, serve hot with chapatis, roti & parathas.

Stovetop Pot Method:

  • Follow the same process mentioned above for Instant Pot. Cover Kadai with a lid and cook till zucchini gets soft takes 5-6 minutes. Do stir once or twice in between. Once zucchini is cooked, add cream, lemon juice and garnish it with cilantro. All the other steps remain the same.

Video

YouTube video

Notes

  • Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
  • Zucchini chunks should not be too thin else small zucchini pieces will get mashed in the pressure cooker.
  • Zucchini can be replaced with bottle gourd/lauki.
  • You can also add green peas in this recipe.
  • You can also add 1 cup of coconut milk at the end and simmer for few minutes to make delicious Zucchini coconut curry.
  • I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot which is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking. 
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 138kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 3gSodium: 56mgPotassium: 505mgFiber: 3gSugar: 6gVitamin A: 803IUVitamin C: 31mgCalcium: 40mgIron: 1mg
Keyword Courgette Curry, instant pot zucchini curry, zucchini curry
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Comments

  1. Mish says

    June 05, 2022 at 3:05 am

    If we want to add frozen peas, when should we do this and does it change the instant pot pressure time?

    Reply
    • Bhavana Patil says

      June 09, 2022 at 10:46 pm

      Hi Mish, You can add frozen peas along with zucchini, no pressure cooking time vl remain the same..they don't turn mushy.

      Reply
  2. cf86713 says

    June 18, 2022 at 11:21 am

    Can this be made in a slow cooker? If so how.

    Reply
    • Bhavana Patil says

      June 21, 2022 at 4:40 am

      Personally, i havnt tried making it in the slow cooker..However you can make it on the stovetop pot ... I have provided the stovetop instructions for the same in the blog.

      Reply

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