Looking for a simple Indian zucchini curry recipe that’s quick, flavorful, and easy to make? This one-pan zucchini curry is my go-to for busy weekdays. It comes together in just 20 minutes and uses everyday Indian spices with no complicated steps or fancy ingredients.
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Why This Indian Zucchini Curry Is Special
This isn’t your typical zucchini curry with gravy; it’s a quick, dry-style Indian curry. Here’s what makes it special:
- ✅ No Soggy Zucchini: Almond flour gently absorbs moisture, resulting in a perfectly dry texture for the curry.
- ✅ Naturally Creamy Without Dairy: No yogurt, cream, or coconut milk is needed, just a touch of almond flour for richness.
- ✅ Low-Carb & Gluten-Free: Ideal for light lunches or weeknight dinners without feeling heavy.
- ✅ Versatile: Pairs well with Indian chapati, steamed rice, and can be used in wraps and lunch boxes.
This subtle twist, using almond flour, transforms a simple dish into something truly satisfying and unique.
Ingredients and Substitutions
Here are the main ingredients for this recipe, along with tried-and-tested substitutions from my kitchen. For exact quantities, please refer to the recipe card below.
Zucchini: Use one large zucchini, chopped into bite-sized pieces. There is no need to peel unless the skin is particularly thick.
Substitutions: Yellow squash
Onion and Garlic: These bring flavor and depth.
Substitutions: If you avoid alliums, skip the garlic. Alternatively, use ½ teaspoon of garlic powder and ½ teaspoon of onion powder for flavor.
Curry Leaves : Fresh curry leaves add a wonderful aroma. You can skip them.
Substitutions: Dried curry leaves, one bay leaf, or a pinch of hing.
Almond Flour : Adds creaminess and binds the spices. You can skip this.
Substitutions: Cashew powder, desiccated coconut powder.
Spices : This curry utilizes traditional Indian spices, including cumin, mustard seeds, turmeric, red chili powder, coriander powder, and garam masala.
Substitutions: 1 teaspoon of curry powder instead of dry spice powders.
Detailed Steps
Step 1: To hot oil, add cumin, mustard seeds, and curry leaves. Let them splutter.
Step 2: Add chopped onions and garlic and saute for 2 to 3 minutes.
Step 3: Add chopped zucchini and cook for 4-5 minutes over a medium-high flame, stirring occasionally to prevent burning.
Step 4: Lower the flame and add all the spice powders except for the salt. Mix it well.
Step 5: After 2 minutes, add salt and cook for an additional 4 to 5 minutes on a low flame or until the zucchini is cooked to your liking.
Step 6: Turn off the flame and add almond flour; mix it well.
Serving Tips
Here’s how I enjoy this Indian zucchini curry at home:
- With steamed rice or brown rice for a cozy lunch.
- Alongside roti, jowar roti, or lentil wraps.
- Paired with Indian dal and salad on a simple lunch plate.
- I sometimes add cooked chickpeas or black beans to this curry and serve it as a light dinner.
Have you tried this Indian Zucchini Curry? I’d love to hear how it turned out, and please leave a comment below! And if you’re looking for more ways to use zucchini, don’t miss my Carrot Zucchini Stir Fry, Potato Zucchini Stir Fry, and a full list of Indian zucchini recipes.
Recipe
Quick Indian Zucchini Curry Recipe
Make this quick and flavorful Indian Zucchini Curry Recipe in just 20 minutes! It is a healthy, low-carb dish with simple spices, almond flour, and fresh zucchini. Perfect for rice or roti.
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Instructions
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Temper the Spices: Heat oil in a kadai or pan. Add cumin and mustard seeds. Once they splutter, add curry leaves.
1 tablespoon oil, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds, 12 curry leaves
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Sauté Onions and Garlic: Add chopped onions and garlic. Sauté until the onions turn soft and golden.
½ cup onions, 1 teaspoon garlic
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Cook the Zucchini: Add chopped zucchini. Cook for about 5 minutes on medium-high heat, stirring occasionally.
1 zucchini
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Add the Spices: Lower the flame. Add red chili powder, turmeric, and coriander powder. Mix well.
¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon ground coriander, ¼ teaspoon garam masala powder
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Season and Simmer: Add salt. Continue cooking for an additional 4 to 5 minutes until the zucchini is tender but not mushy.
½ teaspoon salt
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Finish with Almond Flour: Turn off the flame. Stir in almond flour to lightly thicken the curry and enhance richness.
2 tablespoon almond flour
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Garnish and Serve: Add fresh cilantro on top and serve warm.
Notes
Tested Tips from My Kitchen
- Texture matters: Cook zucchini on medium-high flame to avoid sogginess.
- Nut-free version: Skip almond flour if needed; the curry still tastes great.
- Prep ahead: You can chop zucchini and onions in advance for busy mornings.
Nutrition
Calories: 72kcalCarbohydrates: 5gProtein: 2gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 298mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 251IUVitamin C: 71mgCalcium: 36mgIron: 1mg