Creamy Zucchini Curry | Courgette Curry
Creamy Zucchini Curry (Easy Indian Courgette curry Recipe )- A creamy, warm and spicy zucchini curry cooked with yoghurt, ginger, garlic, and warm Indian spices — the perfect easy vegetarian dinner.
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Jump to RecipeCreamy Zucchini Curry | Courgette Curry
This Zucchini sabzi is simple, wholesome, and bursting with flavour .
Zucchini (or courgette) might not be a traditional Indian vegetable, but once it’s cooked down with onions, ginger, garlic, tomatoes, yoghurt, and spices, it transforms into a delicious, luscious curry that’s light for summer evenings and simply cozy and perfect for winter dinners.
Serve it with warm rotis, pooris, jeera pyaaz rice, or a bowl of basmati rice for the ultimate comfort dinner.
Why you will love this Zucchini Curry / Courgette Curry
- Creamy & comforting: cooked with yoghurt and spices — this curry is light but rich in texture.
- Quick to cook: Ready in under 30 minutes.
- Perfect winter meal: Warming spices like ginger garlic, jeera, kasoori methi, and deghi mirch make it cozy and satisfying.
- Healthy & vegetarian: Zucchini (courgette) is low-calorie but high in fibre and antioxidants.
🧄 Ingredients required
Zucchini / Courgette: Fresh, tender zucchinis work best for this recipe. Make sure they are firm and green.Rinse well, dry and chop into half-moons. Leave the skin on as that adds a rich green colour to the curry and prevents the curry from becoming mushy.
Mustard Oil: I always use mustard oil to cook Indian style vegetables as it adds a sharp, earthy depth typical of North Indian curries. If unavailable you can use sunflower, avocado, or olive oil.
Hing and Jeera (Cumin Seeds): A classic tempering spice for a nutty aroma. You can substitute with cumin powder added later in the cooking process.
Ginger and Garlic: Freshly minced or grated for the best flavour. Use store bought ginger-garlic paste if you’re short on time.
Onions: Sliced onions add body and sweetness to the curry. Shallots or white onions can also be used.
Tomatoes: Fresh or canned both work. Whatever you are using , blend the tomatoes to make a puree. You can also use store bought tomato puree for a smoother texture.
Yoghurt: Whisked plain yoghurt or Greek yoghurt adds creaminess without making it heavy. Substitute with coconut yoghurt or a splash of coconut milk if you want vegan zucchini curry version.
Indian spices- Haldi (Turmeric), Deghi Mirch (Red Chilli Powder) to add colour and mild heat. Adjust to taste or substitute with paprika for less spice, coriander powder (sukha dhania powder), garam masala.
Green Chillies: For a bit of heat. You can skip or deseed the chillies for a milder version.
Kasoori Methi (Dried Fenugreek Leaves): Crushed between your palms before adding — this gives a signature restaurant-style aroma. If this is unavailable just skip it.
Salt: To taste.Adjust as per your preference level.
Fresh Coriander Leaves: Freshly chopped for garnish; parsley works if coriander isn’t your favourite.
👩🍳 How to Make Creamy Zucchini curry/ Courgette Curry
Heat and temper
Heat mustard oil in a pan or kadhai until it begins to smoke slightly.You can use stainless steel or cast iron pan or kadhai to cook this.
Lower the heat and add hing (asafoetida) and jeera. Let it crackle for 2-3 seconds and release its earthy aroma.
Sauté the aromatics
Add the ginger, garlic and saute for 1-2 minutes till the raw aroma goes away.
Add sliced onions. Sauté until the onions start turning golden.
Now add some salt and deghi mirchi , mix well and let cook for 1-2 minutes.
Add chopped zucchini (courgette) slices
Toss in the chopped zucchini / courgette and green chillies.Combine well with onions and res of the masalas.
Add rest of the deghi mirch and haldi (turmeric powder). Mix everything well.
Cover and cook for 3-5 minutes till zucchini is slightly tender.
Add tomatoes and spices
Stir in tomato puree.
Cook until the oil separates from the masala — this step builds the curry’s base flavour.
Make it creamy
Reduce heat to low. Add whisked yoghurt slowly, stirring continuously to avoid curdling.
Let it simmer gently for 3–4 minutes until the curry turns rich and creamy.
Finish with kasoori methi
Crush kasoori methi between your palms and sprinkle it in.Combine well.
Check for seasoning and adjust if required.
Add chopped fresh coriander leaves, stir, and turn off the heat.
Sprinkle garam masala and serve hot .
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Recipe Card
Creamy Zucchini Curry | Courgette Curry
Equipment
- heavy bottomed pan/ kadhai
- spatula
- Blender
Ingredients
- 3 medium sized zucchinis / courgettes sliced into half moons
- 2 onions thinly sliced
- 1 medium tomato pureed
- 3-4 garlic cloves minced/ grated / store bought paste 3/4 tsp)
- 1 inch ginger minced/ grated / store bought paste 1/2 tsp)
- 2-3 green chillies whole (or deseeded if you do not prefer the heat)
- 2 tbsp Oil
- 1/8 tsp hing powder (asafoetida)
- 1 tsp cumin seeds / Jeera
- 1 tsp Salt adjust as per taste
- 1 tsp deghi mirch or paprika powder
- 1 tsp turmeric powder / Haldi
- 2 tbsp greek yoghurt
- 1 tsp kasoori methi hand crushed
- 1/2 tsp garam masala powder
- Few sprigs of fresh coriander leaves / parsley to garnish
Instructions
- Heat and temperHeat mustard oil in a pan or kadhai until it begins to smoke slightly. Turn off the heat and let the oil come to lower temperature. Now add hing (asafoetida) and jeera. Let it crackle for 2-3 seconds and release its earthy aroma.
- Add the ginger, garlic and saute for 1-2 minutes till the raw aroma goes away.
- Add sliced onions. Sauté until the onions start turning golden.
- Now add some salt and deghi mirchi , mix well and let cook for 1-2 minutes.
- Toss in the chopped zucchini / courgette and green chillies.Combine well with onions and res of the masalas.
- Add rest of the deshi mirchi and haldi (turmeric powder). Mix everything well.Cover and cook for 3-5 minutes till zucchini is slightly tender.
- Stir in tomato puree. Cook until the oil separates from the masala — this step builds the curry’s base flavour.Reduce heat to low.
- Add whisked yoghurt slowly, stirring continuously to avoid curdling.Let it simmer gently for 3–4 minutes until the curry turns rich and creamy.
- Crush kasoori methi between your palms and sprinkle it in.Combine well.
- Check for seasoning and adjust if required.
- Sprinkle chopped fresh coriander leaves and turn off the heat. Sprinkle garam masala and serve hot .
Notes
🍚 Serving Suggestions
This creamy zucchini curry pairs beautifully with:
Steamed jeera rice or basmati rice, Chapatis or buttery naan, Pooris or paranthas. Add a side of pumpkin raita or cucumber raita and papad for crunch. Serve this with mango chutney or garlicky green chilli chutney to complete the meal. Add pistachio matcha lassi in summers to beat the heat.
And for an extra-cozy winter dinner, serve a glass of warm jaggery masala chai after your meal.
🌿 Tips & Variations
Add protein: Mix in some pan fried paneer slices / tofu to add protein to your zucchini curry.
Make sure to reduce the heat and add the yoghurt slowly, stirring continuously to avoid any curdling.
Spice level: Adjust deghi mirch and green chillies to your spice level preference.
Make it vegan: Use plant-based yoghurt (like cashew yoghurt ),cashew cream (soak and blend the cashews to make homemade cashew cream) or add a splash of coconut milk in place of some yoghurt. However if you add coconut milk , the taste will change and your curry will have a strong coconut flavour to it.
FAQ’s
Yes — zucchini , summer squash and courgette are the same vegetable. “Zucchini” is used in the US , Canada and India, while “courgette” is the common term in the France and UK.
Yes, courgette curry keeps well for 3-4 days in the refrigerator. Reheat gently on the hob or microwave to freshen it up.
Plain full-fat yoghurt , natural Yoghurt and greek yoghurt gives the curry a creamy texture without splitting.You can also add dahi (homemade curd after removing excess water , and whipping it up.
Do a taste test before using the zucchini for making the curry. If it tastes bitter do not use it. Bitter taste can indicate high levels of natural compounds called cucurbitacins, which can cause stomach discomfort. Always choose fresh, firm zucchinis with smooth skin.
To make this zucchini (courgette) curry vegan, simply skip adding the yoghurt or use vegan yoghurt.
You can also use cashew cream (soaked and blended cashews) for a nutty, smooth texture. The rest of the ingredients are naturally plant-based, making this curry an easy and comforting vegan meal option for chilly winter days.
Personally i do not like coconut flavour in my curries so yould avoid adding coconut yoghurt. If you do not mind the taste and flavour you can use coconut yoghurt. Make sure it is unsweetened.
This simple Indian Zucchini Curry (Courgette curry) is the perfect example of how simple vegetables can become something extraordinary with Indian spices.
It’s warm, flavorful, and comforting.
So next time you have a few zucchini (or courgettes) in your kitchen, skip the stir-fry or roasting and make this cozy curry instead.
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