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.
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!
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.
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 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.
Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, salt, and 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.
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.
Indian 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. 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 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.
- If you don't have garam masala, replace 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 model of the instant pot which is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking.
Related FAQs
Yes! Zucchini is low in carbs and is an excellent vegetable for the diet.
This vegetable is low in fat, high on the water, and has a low-calorie density, which may help you feel full.
More Indian Zucchini Recipes
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
Zucchini Curry (Courgette Curry) - Instant Pot
Equipment
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
- ¼ 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).
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
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