September 18, 2017

Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)

Name: Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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)

Jump to recipe Jump to video

654 Shares

This post may contain affiliate links. Read my privacy policy here.

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.

Pakistani Zucchini Curry with roti on a white plate beside a speckled plate with more Pakistani Zucchini Curry.

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.

Pakistani Zucchini Curry with roti on a white plate with cucumber and radish.

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.

Ingredients for making Pakistani Zucchini Curry.

Pakistani Zucchini Curry on a speckled plate with cilantro on top

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.

Pakistani Zucchini Curry on a speckled plate with a silver spoon.

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.

Pakistani Zucchini Curry on a speckled plate with a silver spoon alongside a white plate with Pakistani Zucchini Curry and Roti.

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:

Easy Spinach and Potato Curry (Aloo Palak)

Easy Mixed Vegetable Curry

Potato & Cauliflower Curry (Aloo Gobi)

Baingan Bharta (Smoked Eggplant Curry)

Chana Masala (Chickpea Curry)

If you try this recipe, please let me know in the comments below. If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!