Recipe

Healthy Indian Zucchini Recipes

Alpa Momaya

March 31, 2022

1. Indian Style Zucchini Stir Fry

This recipe features zucchini at its centre. It can be served as a side dish along side a meat curry or eaten by itself as a light meal. It is vegan, gluten-free, paleo and keto-friendly.
Course Snack
Servings 2 People

Ingredients
  

  • 1 large zucchini, cut into ½ inch long pieces (about 1 ½ cups)
  • 2 tsp coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tbsp ginger, minced
  • 1/2 tbsp garlic, minced
  • 2 green chilies, finely chopped
  • 1 spring curry leaves
  • 1 pinch asafoetida
  • 1 medium onion, chopped
  • 1/2 tsp turmeric
  • 1/2 tsp amchur powder
  • 1 tsp coriander seeds
  • 1/2 tsp garam masala
  • Salt, to taste
  • 1 tbsp cilantro, chopped

Instructions
 

  • Wash and cut zucchini into ½ inch long pieces.
  • Heat a pan with some coconut oil and add cumin seeds.
  • Once the seeds start crackling, add ginger, garlic, green chilies, asafoetida, curry leaves and saute for 3-4 minutes or until the ginger and garlic are no longer raw.
  • Add onions and saute until they turn golden brown.
  • Add chopped zucchini chunks, turmeric powder, coriander powder, garam masala, amchur and salt. Give it a mix and cover with a lid. Lower the heat and cook for 3-4 minutes.
  • Once zucchini is cooked through, garnish with coriander leaves and serve over roti or rice.
Keyword fry, zucchini

2. Zucchini Curry with coconut milk

This is a simple, creamy Indian curry that is completely vegan, gluten-free and keto-friendly. It makes a great, lighter substitute for Butter Chicken.
Course Side Dish
Servings 4 People

Ingredients
  

  • 2 tbsp oil (olive oil, grapeseed or coconut oil works)
  • 1 onion, chopped
  • 2 tsp ginger, minced
  • 2 tsp coriander seeds
  • 2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 3 zucchini
  • 1 6 oz tomato paste
  • 1/2 cup vegetable stock
  • 1 14 oz can full fat coconut milk
  • Salt and pepper, to taste
  • Cilantro, chopped

Instructions
 

  • Add oil to a pan over medium heat. Once warm, add cumin seeds and let it splutter. Then add in onion and ginger. Saute and stir for 7-10 minutes or until onions become translucent.
  • Once the onions are cooked, add in diced zucchini, garlic and ginger. Cook for about 5 minutes or until zucchini is just slightly brown.
  • Add coriander, smoked paprika and turmeric. Stir, so spices are well combined with the veggies and cook until spices become.
  • Add in tomato paste, vegetable stock, and coconut milk. Simmer for 3-5 minutes or until zucchini is cooked. Careful not to overcook the zucchini as this can happen quickly.
  • Once zucchini is cooked, season with salt and pepper and cilantro. If you prefer an extra dash of heat, add a chopped chili pepper. Serve with roti or rice.
Keyword cocunut milk, curry, zucchini

About the Author

As the holder of a Post Graduate Diploma in Dietetics from the University of Mumbai, Alpa Momaya has always understood the value of good nutrition in an individual's life. She is a Registered Nutritional Practitioner (Canada) with over 15 years of experience in the field. Specializing in Clinical Nutrition, Pre & Post Natal Diets, and Weight Management, Alpa found her calling as a Sr. Nutritionist with HealthifyMe. Alpa's love for cooking and good nutrition has seen her contribute several recipes to the HealthifyMe database over the years. Additionally, she takes a keen interest in reading and painting.


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