Here’s an easy, flavorful recipe for Pakistani Zucchini (Courgette) Curry, called Toriyan or ‘torai ki sabzi’ in Urdu. This is a one-pot vegan curry that will have you loving Zucchini.
No one gets excited about zucchini. It’s just zucchini, after all. So naturally, zucchini curry is rarely served at Pakistani dinner parties, or dawats, as we call them. It’s a summer weeknight kind of dish, one that children grumble at while their parents insist they try another bite of.
But sometimes at dinner parties, we serve this zucchini curry among the usual spread of biryani and the like. Guests will put a little on their plates out of courtesy or curiosity – what happens next is interesting.
They taste a bit of it – slightly perplexed expressions – and ask us again what’s in the curry.
It’s just zucchini.
While complimenting it, probably skeptical of how zucchini could taste this good, they reach for seconds. Yes, ladies and gentlemen, people want more zucchini.
How to make Zucchini (Courgette) Curry
This zucchini curry is unique because my husband invented this recipe. He just made it up. In fact, the recipe barely makes sense. He adds turmeric at the end. He uses excessive amounts of oil. He makes sure the end product bears little resemblance to its original form.
Whatever he does works because this zucchini curry is good enough to steal the show at dinner parties.
I hope this recipe gets you excited about zucchini..maybe even as much as our dinner guests.
Can Zucchini (Courgette) Curry be made with unpeeled zucchini?
Yes! Traditionally the zucchini is peeled but you can leave it unpeeled if you prefer.
Is the red chili powder used to make Zucchini (Courgette) Curry the same as cayenne?
Red chili powder covers a range of red chili peppers. I get mine from South Asian stores, but it’s very similar to cayenne so feel free to substitute! I use both interchangeably.
More vegetarian curry recipes:
Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
- 1/3 cup grapeseed or other neutral oil
- 2 medium onions thinly sliced
- 5-6 garlic cloves crushed
- 1 inch piece ginger crushed
- 1 tsp cumin seeds
- 1 medium tomato cubed
- 1 tsp salt or more to taste
- 1/2 tsp coriander powder
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder or to taste
- 3 large (1 to 1 1/4 lb) green zucchini squash washed, peeled and cut into 1/8-inch half-moons
- 1 small green chili pepper (such as serrano) sliced
- 1/2 tsp turmeric powder
- 1/4 cup chopped cilantro for garnish
- Heat oil in a nonstick skillet over high heat. Add the sliced onions, and sauté until they are lightly golden, about 8-10 minutes.
- Lower the heat to medium and add the garlic, ginger and cumin seeds. Sauté until the raw smell of the ginger and garlic disappears, about 20-30 seconds. Add the cubed tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup of water. Mix well, ensuring that the zucchini is well coated.
- Cover and let cook for 7 minutes, stirring once in between. Once most of the water has dried up, use a wooden spoon to break the zucchini into pieces. Add the sliced green chili pepper and turmeric and sauté for a few minutes.
- Lower the heat to the lowest setting, cover and continue to cook for about 15-20 minutes, stirring half-way. If you’re afraid it will stick to the pan, add a splash of water. Uncover and stir well. Taste and adjust salt.