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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.
More vegetarian curry recipes:
Easy Spinach and Potato Curry (Aloo Palak)
Potato & Cauliflower Curry (Aloo Gobi)
Baingan Bharta (Smoked Eggplant Curry)
If you try this recipe, please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations. I love hearing from you!
Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
Ingredients
- 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 sliced
- 1/2 tsp turmeric powder
- 1/4 cup chopped cilantro for garnish
Instructions
- 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.
- When the water has completely dried up and the zucchini is very well cooked, turn off the heat and garnish with cilantro, if desired. It is typically eaten with roti or naan but you can serve it with any type of bread or rice.
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Absolutely delicious. I never know what to make with zucchini. I’ve already made this twice in a week, once with Chapati and second time with Millet Quinoa rice and it tasted sooo good! Thank you! 😃 ☺
Hi! I discovered your site last week while searching for a way to use up some zucchini. I’m usually bored by it, but this recipe has opened my mind. I’m obsessed and felt sad when it was gone!! I actually used the recipe again today but subbed cauliflower as that’s what I had on hand. Very delicious!!! Also, both times I used broth instead of water and 3 canned tomatoes as I didn’t have any fresh. I added a little extra liquid when I made it with cauliflower. Thanks for this recipe!! I forsee myself making it often and can’t wait to try out your other recipes!!
That’s so nice to hear and what wonderful ideas, Jessica! Hope you get a chance to try more! Thanks for your review!
Had too many zucchinis that had to be used and stumbled across this recipe – delicious !!
I followed the recipe and removed the skins but I noticed in one of your photos the half moons of zucchini still have skin – does it matter either way? I imagined it might break down better with skin off …
It’s also a great one to get zucchini haters eating zucchini – who could hate this dish??
thanks …
Love this comment! Thank you for your kind review, Rob. Yes, it’s totally up to you (sorry about the pic confusion) though traditionally it is peeled.
Question for you, when you say red pepper powder do you mean cayenne pepper? Paprika? Or some other red pepper powder?
Great question! I write red chili powder to cover a range of red chili peppers. I get mine from South Asian stores but it’s almost exactly the same as cayenne so feel free to substitute! I use both interchangeably.
I chanced upon this recipe and made it last month. It was delicious. I was a bit reluctant to peel the zucchini, but luckily I was trying to use up some soggy and spotty ones, so that worked!
Thank you!
Thank you, Subha!! Happy you got to try it! Also, I prefer peeled zucchini but next time you can leave it you prefer!
On quarantine and had a bunch of zucchinis about to go bad in the fridge. I didn’t want to make another baked flavourless zucchini recipe or another zucchini parmesan. Made this with most of the ingredients except left out all the chillis for non spicy version and this was AMAZING. I can only imagine how tasty the spicy version is!
That’s awesome! Thank you, Michelle!!
Yummy – thank you we just had this in lock down London tonight. Thankyou for bringing this wonderful curry to us
You’re welcome, Julie! Best of luck to you!
Absolutely loved this recipe! It was a hit!
So glad! Thank you!!
What a great recipe! I had 3 fat courgettes in my fridge and wanted a tasty idea – I found yours! The curry was delicious hot or cold and fed me happily for a couple of days. Thankyou!
We have so many courgettes so I made this curry. It was amazing! I’ll definitely be making it again. Thanks!!
So glad to hear that, Miriam! Glad you liked it and thanks for the review!
Love this one – I have it with tofu over spinach with chutney and yogurt and some nuts/seeds – its my ‘take to work’ go to.
Sounds delicious. Thank you for sharing, Janine!
Absolutely gorgeous curry, I have made many times now and have also used butternut squash as an addition. It is so tasty and has impressed all my non vegetarian visitors, thank you
So nice of you, Paul! Thanks so much for sharing!
Like every other recipe of yours, this one is so good, too! 😄
Aww so lovely to hear that, Ayesha! Thanks so much for sharing such kind feedback!
Your husband came up with a winner! Super tasty late summer meal. Thanks!
You’re welcome! Thanks for taking the time to review!
I made this last night with Patty Pan squash, as I did not have zucchini, as a side dish to a Chicken Karahi and it was fantastic! This has definitely made it to my easy and flavorful go to short list! Thank you!
So glad to hear that, Emily! Thank you for sharing!
I already love zucchini so this would be extra delicious for me. It looks amazing 😉… as usual !
Thanks so much, Veronica! You would love it!
I had my doubts about this dish, but I am happy to say it is so easy to make and so yummy!! I’ve never been a big fan of zucchini, but I see this vegetable so differently now! Definitely adding this to my growing list of vegetarian friendly recipes. Thank you for sharing!!
You’re very welcome and I’m delighted to hear that! Thanks so much for taking the time to review!
The courgette recipe was extremely good. Made even better as i used the first of my home grown courgettes
Very tast recipe and a little different
John
Thank you for taking the time to review it, John! So glad you enjoyed it!!
Do you have a recipe for a lamb mince curry. Keema mata
I have keema aloo (ground beef and potato) but you can certainly use lamb! https://www.teaforturmeric.com/2019/03/aloo-keema/
Have a load of courgettes, looking for new recipes found this and made ittonight it was amazing, definitely make again.Didnt have any naan bread so hubby had it in a wrap he enjoyed it as well so a real winner .
A wrap is an excellent idea! Thanks for taking the time to leave feedback, Josie! So glad you liked it!!
I have made your recipe before and loved it! Wil be making it again this week! Its my best courgette recipe!
So sweet of you, Lorraine! Thank you for letting me know!
I absolutely love this recipe I had to make it 2 days in a row. I added mashed butternut squash to it, then you have a sweet savoury dish. Beautiful either way.
That sounds so delicious, Chan! Thanks very much for sharing your review 🙂
Omg, the first healthy recipe my kids love. I’m Mexican and I wasn’t sure but I gave it a try and its a keeper. thank you! everyone must try this recipe.
Made my day, Lucy! Thank you so much for sharing this good news with me. I am so happy to hear your kids enjoyed it!
recipe says peeled but photo shows the half moon with peels, please clarify which is it?
Hi Farid! Yes, they are peeled. Sorry for the confusion!
This recipe is absoloutely DELICIOUS!!!
YAY! So glad to hear that. Thanks for the feedback, Anne!
This looks and sounds absolutely delicious! I can’t wait to give this a try. Will it work with zucchini found in normal supermarkets? Or does it have to be the thin Pakistani version from a desi supermarket?
Thanks! 🙂
Thanks so much! I use the ones from the American supermarkets. Let me know if you try! 🙂
So yes, this method was totally against my Pakistani cooking instincts but I was like, let’s just roll with it and see what happens, I trust her.
Mashallah Tabarakallah this was perfect. The perfect amount of salt and spice and the real litmus test was my husband: he not only ate it without complaint, he said it was good! This, coming from Mr. It-aint-food-unless-it’s-got-meat is practically a miracle.
The day my husband happily eats vegetables should be a day marked in history.
Full stars!
So nice of you! Thank you, Becky! I’m so glad you both liked it. Seriously means a lot to me. 🙂
I am pinning and I am making this as soon as I get my hands on some zucchini. Am always trying to expand my sabzi repertoire but us Pakistanis are such carnivores its hard! Your husband clearly has a winner on his hands 🙂
Yayy! Do let me know if you get to try it! You’re right, Pakistani dishes rely heavily on meat!
I never pick up zucchini here since it is overpriced. I normally go for its cheaper cousin called baby marrow, or koosa as in Arabic. I feel this curry would be amazing for that vegetable. Must pick up a batch and try since I love Pakistani style curries… Even though the dish looks unassuming, the taste is definitely what got the guest to eat it… 🙂
I’ve never heard of koosa…very interesting. You’re right..people like to experience new dishes and this dish pleasantly surprises people. Let me know if you try it. 🙂
You are seriously my new best friend, thank you so much for this! My husband always buys huge bags of zucchini and I never know what to do with it. Made this last night and everyone loved it!! Jazaki Allahu khairan sis
Laura,
You’re a blogger too so you must know how happy this makes me. Literally made my day! Thank you so much for trying it and for the wonderful feedback. I am so happy you all liked it!
Did not know that zucchini is called Torai! And dude, I would have NEVER thought to turn zucchini into a saalan! Looks amazing!
Thank you! Yes, it’s surprising how many vegetables our ancestors curried. 😀