Easy Plant-based Zucchini Curry Recipe

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Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, 11-ingredient, vegan Zucchini Curry. Pair it with some roti for a meal your family is sure to love.

Easy Plant-based Zucchini Curry Recipe - Savory Spin (1)

*This post was first published in August of 2018. I have made changes to it and it is being republished today.

This zucchini curry is a flavorful plant-based recipe that calls for 11 ingredients that you can easily find at just about any grocery store.

Serve this curry up with some riced cauliflower for a low-carb plant-based dish. Or, add in some cilantro lime chicken for a low-carb and satisfying protein-packed meal.

What are the 11 ingredients needed to make this zucchini curry?

red onion
garlic
ginger
coriander
smoked paprika
turmeric
cumin
zucchini
can tomato paste
vegetable stock
coconut milk

Our little family of four consists of 2 hom*o sapiens and 2 Canis lupus familiaris, aka dogs.

Of our two dogs, Oliver, our youngest, loves to watch TV – especially shows with animals. Lately, he has graduated to Youtube videos of pups.

But, watch them isn’t all he does.

If he sees a barking or whimpering doggo either on my computer or on my phone, he goes into a frenzy.

He will jump up on my lap and try to paw at the screen like he is trying to get to the other dog. Then, he will try to look behind the screen as if he wants to jump in or wants the other dog to jump out.

The irony of all of this is when my daughter and I take him to a dog park, he acts more like the humans there, than the other dogs!

Easy Plant-based Zucchini Curry Recipe - Savory Spin (2)

Hmmm… if only my dog could speak… am thinking he’d be one heck of an amusing conversationalist…

But… you might be wondering why I am yammering on about my dog in a post with zucchini…

Well….

The way Ollie tries to get to the dogs he sees on screens is exactly how I have felt while visiting my fellow bloggers’ sites featuring zucchini chocolate chip bread or zucchini chocolate cake!

Something about that green and brown combo just sends my salivary glands into overdrive! But, while I have ~~stolen~~ enjoyed several slices of friend’s zucchini chocolate chip bread or zucchini chocolate cake, I have never ventured to make my own – of either

Easy Plant-based Zucchini Curry Recipe - Savory Spin (3)

Here in the south, August seems to be the month for zucchini. Grocery store bins are overflowing with them so I figure it’s time I jump on that zucchini bandwagon, eh?!

However, instead of any of those glorious breads and cakes with zucchini, I have a savory, spiced but not spicy (unless you like it like that), zucchini curry for you!

How to make this easy curry?

I started off with the holy trinity of South Asian cooking: onions, ginger and garlic. Then I added in the zucchini and sauteed it a bit to get rid of any extra water in it.

By the way, did you know that when it comes to zucchini, bigger isn’t always better? Apparently, the smaller the zucchini or zucca, the more flavorful they are.

Easy Plant-based Zucchini Curry Recipe - Savory Spin (4)

Anyhoot, back to this curry…

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Yield: 4 servings aprox.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, vegan Zucchini Curry and pair it with some roti for a meal your family is sure to love.

Ingredients

2 tbsp oil, - I used grapeseed for this
1 red onion
5 cloves garlic
2 tsp ginger , freshly grated
3 tsp coriander
2 tsp smoked paprika
1/2 tsp turmeric
1 tsp cumin
3 zucchini
1 6 oz can tomato paste
1/2 cup vegetable stock
1 14 oz can full-fat coconut milk
salt and pepper to taste
cilantro to garnish (optional)

Instructions

First off, dice the onions and garlic and grate the ginger.
Then add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 -10 minutes, stirring to keep the onions from burning.
While the onions are sauteing,dice the zucchini into bite-sized pieces.
Then add the ginger, garlic, and zucchini into the pan with the sauteed onions and saute for about 5 minutes, stirring often.
Add in the coriander, cumin, smoked paprika, and turmeric, and stir so spices are well incorporated.
Then add in the tomato paste, vegetable stock, and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer for about 3-5 minutes.
Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.