This Indian-style Zucchini Curry recipe is creamy and delicious, made with zucchini (courgette) infused with spices. It's extremely easy to make in an Instant Pot pressure cooker or on the stovetop in less than 20 minutes. This dish is vegan, gluten-free, and low-carb/keto friendly.
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 sabzi 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
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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 homemade ginger paste and garlic paste 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.
- Herbs & Spices: I have used fresh-cut cilantro for herbs and cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala as spices.
- Cream: I have used coconut cream. You can also use fresh cream or cashew nut cream.
Looking for more Vegan Recipes? Explore this collection of over 70+ Vegan Indian Recipes from my blog.
How to Make Indian Zucchini Curry in Instant Pot
Wash and cut 2-3 medium zucchini lengthwise, then into half-moon pieces (around 3-3.5 cups).
Press SAUTE mode on Instant Pot. Add 2 tablespoons oil, and once it's hot, add 1 teaspoon cumin seeds. Allow the cumin seeds to splutter.
Then add 1 tablespoon of minced ginger and garlic, and 1 green chili (finely chopped). Saute for 30 seconds.
Add 1 medium onion (finely chopped). Saute them for 2-3 minutes or till they turn light brown.
Next, add 2 medium tomatoes (finely chopped), dry spices like ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, and salt. Cook for two more minutes till the tomatoes turn soft.
Then add the zucchini pieces and ½ cup 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 2 tablespoons coconut cream (or fresh cream), squeeze 1 tablespoon of lemon juice, and garnish with 2 tablespoons cilantro.
Indian zucchini curry is ready. Serve hot with chapatis, roti, or 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.
How to Serve Zucchini Curry?
Serve Zucchini coconut curry as a side dish with roti, paratha, and lentils of your choice, like dal tadka, moong dal tadka.
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.
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.
Cooking Tips
- Zucchini needs to be fresh and firm. Also, check its taste before cooking it. Some zucchinis might be bitter.
- Ensure the zucchini chunks are not cut too thin; otherwise, the small pieces will get mashed in the pressure cooker.
- 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.
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.
Frequently Asked Questions
This vegetable is low in fat, high in water, and has a low-calorie density, which may help you feel full.
Yes, this curry is vegan, as I have added coconut cream.
Yes! Zucchini is low in carbs and is an excellent vegetable for the diet.
You do not need to peel the zucchini, as it is abundant in nutrients.
Yes! Curry will still taste delicious. But I highly recommend adding it. It makes the curry creamy and rich.
You can substitute coconut cream with cashew cream or heavy cream. You can also add coconut milk and simmer the curry until you get the desired consistency.
I hope you give this easy vegetarian Zucchini Curry a try this Summer. Do not forget to comment back if you enjoyed the curry!
More Indian Vegetarian Curry Recipes
Zucchini Curry (Indian Courgette Curry) - Instant Pot
Equipment
Ingredients
- 2-3 medium zucchini (courgette) sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups)
- 2 tablespoons 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, 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 30 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.
- Zucchini Sabji (Courgette curry) is ready, serve hot with chapatis, roti & parathas.
Stovetop Pot Method:
- 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.
Video
Notes
Tips
- Zucchini needs to be fresh and firm. Also, check its taste before cooking it. Some zucchinis might be bitter.
- Ensure the zucchini chunks are not cut too thin; otherwise, the small pieces will get mashed in the pressure cooker.
- 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.
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.
Nutrition
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Mimi
Needed a recipe to use up zucchini and this dish was delicious. I made it with coconut milk, in a pot on the stove top. Served it with Dal, for a little protein. Yummmmmy!
Bhavana Patil
Hi Mimi, Thanks for sharing your feedback, i am so glad you liked it.
artgal
I didn't follow the recipe exactly, but this recipe inspired me to create a beautiful dish out of an extra large zucchini that I thought was too big and too tough to be edible. Once I seeded and peeled the zucchini the squash chunks seemed perfect for this recipe. I've made zucchini curry for several years but have always felt my curry lacked something. For my taste this spice combination has everything just right. Thank you for your excellent instruction and recipe.
cf86713
Can this be made in a slow cooker? If so how.
Bhavana Patil
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.
Mish
If we want to add frozen peas, when should we do this and does it change the instant pot pressure time?
Bhavana Patil
Hi Mish, You can add frozen peas along with zucchini, no pressure cooking time vl remain the same..they don't turn mushy.