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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.
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)
Potato & Cauliflower Curry (Aloo Gobi)
Baingan Bharta (Smoked Eggplant Curry)
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 (courgette) 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
Instructions
- Heat oil in a nonstick or heavy bottomed skillet over high heat. Add the onions, and sauté until they are lightly golden (~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 (~1 min). Add the 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 on medium heat for 7-10 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 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. If needed, raise the heat to high to sauté any extra moisture for 3-5 minutes. Taste and adjust salt.
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Nutrition
I’ve made this recipe numerous times & it’s always delicious! So, so flavorful! Just perfect! Just like many of your other recipes. I’m going to try them all!
Thanks so much for sharing your expertise.
So wonderful! I’m happy you’ve tried and liked others too! Thank you, Rebecca!!
Love this recipe. I grow lots of courgettes and this is a brilliant way of eating them.
Thank you!
Can I check I want to make this with lamb instead of chicken – how do I change the recipe to manage this? Thank you
Hi Seema, I think you may have commented on the wrong post. Can you tell me which recipe you’re trying to make with lamb?
Salam alaikum Izzah, my kids and I have been making this weekly. Everyone in our home enjoys this recipe, Thank you for being my go to source for healthy and flavourful recipes,
W.S. Fatema. So wonderful to hear that your kids like it too. Thanks for sharing such nice reviews with me!
Dear Aunty ji,
I am a student trying to make this curry for the second time and although the taste is AMAZING I did encounter one problem: both times cooking I have struggled to get a lot of the water out even though I followed the recipe. Please can you give me tips on how to reduce the water (before I sauté and let it cook for the final 20 mins). I have tried leaving the lid off for the water to evaporate but I have been standing here for 30 mins now and its not reducing very much :/. Look forward to hearing from you and mastering this recipe and my cooking skills.
Thank you for providing this recipe you make us people happy 🙂
N
Hi Nadja! It could just be the zucchini has quite a bit of water content. I’d just saute it longer on higher heat without the lid. You could also lower the heat and cover and cook without adding any additional water. I hope this helps and you get a chance to try it again!
Hello Izzah, I’m English and my wife is Indian. She has been teaching me how to cook Indian style food for a while now and I’m beginning to try things on my own. Today I found your recipe and I cooked it by myself. We have just eaten it. We both loved it!! My wife actually said: ‘’it tastes brilliant – I didn’t even want any pickles with it!” (High praise)
And although I made it myself, I also thought it is delicious (I’m very self critical) so all in all, this was a great success and I will be cooking this again and we will be trying some of your other recipes too. Thank you very much for this truly scrumptious recipe!!
That’s high praise indeed! Thank you so much for taking the time to leave such a thoughtful comment, Ian! I appreciate it very much!
This is fast becoming a family favourite for us in Edinburgh, Scotland. My husband’s family has an Indian heritage and I really didn’t think I could introduce him to a new dish that he would like so much. We have been eating it for months now and just love it. Thank you!
That’s so wonderful to hear, Claire! Thanks very much!
This recipe was insanely good. It tasted as if I was eating my Nani’s food but I really made it myself!
Aw thanks so much, Rahma! What a sweet comment. I’m so glad to hear it 🙂
I grew my own courgettes this year but I was so uninspired by them that I’d decided not to bother next year. Searching for recipes to use mine up and stumbled across this one and it blew my mind. I can’t stop thinking about it, weeks later! I had no idea courgette could taste so good, I will definitely be growing it again just to make this amazing curry. Thank you!!
What a wonderful comment. Made my day! Thank you so much, Kath!
Although I use a lot of on-line recipes, this is the first time I’ve been compelled to leave a comment, as I think this is a brilliant recipe! I’ve made it several times now, both for other people and just my partner & I. When I’ve made it as part of a big meal for guests where a lot of cooking is involved, I’ve made it in advance up to the end of step 3 the day before and then finished it off before the meal. I’ve also frozen leftovers and found that it doesn’t become too mushy when thawed and reheated – you might not want to serve it to guests but it’s perfectly presentable/edible for yourself/your family.
I’ve only ever really used courgettes in ratatouille because they can be quite a bland vegetable but definitely not in this case – so many thanks for converting myself and my partner to loving courgettes!
So nice to read your review, Brian! Thank you for taking the time to comment and for sharing the wonderful tips on prepping and freezing!
This has become a weekly family dinner. So easy to make and tastes extremely delicious. Ive also shared it with a few of my friends who also love it
So awesome to hear that, Saira! Thank you so much!
I stumbled upon this recipe when I had more zucchini than I know what to do with. I just wanted to pop in and tell you how much I enjoy this recipe.. I’ve been making it every week since. Thank you for sharing it.
So nice to hear that, Prabha. Thanks for sharing your review with me!
This is so, so very good. I did.not peel the zucchini so it did take longer for it to fall apart. Lesson learned. This is definitely a keeper. Thank you!
Thanks, Karin!!
Thanks Izzah! It’s a sort of wonderful Pakistani version of ratatouille! Just followed your recipe and we are shortly to eat….it smells fabulous and I am sure it will taste even better!
What an interesting observation, Harvey! Thank you!
Had a bounty of zucchini from my garden and this was perfect. A lovely curry. Thank you.
Thank you, Madpi!
Made last night, very good, really enjoyed. When you 3 zucchini at 1-1 1/4 lb I assumed that was total for all 3? Also, what kind of green chili pepper do you use, used a very small Serrano.
Yes- I should specify that it’s for the total. I use thai green chili if I can find it, serrano if not. And yes, I use less serrano than Thai since it’s larger. Both would work for the recipes on my blog!
This recipe is delicious! Gets the best out of courgettes, & is easy to make too.
Thank you so much Izzah,
Alison
You’re welcome, Alison. And thanks for your review!
Thank you! I really liked this recipe too, the courgettes turn out a little sweet and spicy and a nice texture.. I suspect that a few lightly toasted almond halves might wok well with it too
Yes, this method really does bring out the sweetness of courgettes. That sounds delicious. Thank you for the review, Ingrid!
This recipe is a winner! Even my brother and father who generally dislike vegetarian food found this dish to be absolutely delicious! Thank you for this amazing recipe, I’ve already made it twice and plan to include in on my weekly dinner rotation 🙂
That’s so awesome, Anna! Thank you for trying and sharing!!
Hey Izzah: I entertained the impression that Torai (Turai) was Ridge Gourd. Does the name extend to Zucchini as well?
Great question and point, Dido! You’re right – I think in Pakistan it’s often made with Ridge Gourd. Here we have access to Zucchini, so that’s what we use. I think the name does extend to Zucchini since it’s a very similar squash.
So tasty and easy to make! Thank you for this!
You’re welcome, Marriam. Thanks for sharing!
Absolutely delicious! I subbed half a jalapeno for the green chile; it was what I had on hand. The flavors were amazing! Recipe says serves four but the two of us finished it off with no trouble. 🙂 I can’t wait to try more of your recipes!
Perfect substitution, Lisanne! Thanks for taking the time to review. Very happy to hear you’ll be trying more. 🙂
Love this recipe. I grow lots of courgettes and this is a brilliant way of eating them
Glad you think so. Thank you, Denise!
Is this suitable for freezing?
I’m not sure, Stephanie. I’ve tried freezing zucchini and didn’t care for the texture once thawed. Let me know if you try!
This turned out great! I was getting bored with zucchini lately, so this was a great approach to change things up for me. I had to leave out the onion and the green chili but still plenty of great flavor 🙂
Glad that you still tried it, Kate! Thank you for your review!
Greetings from Mexico! I love South Asian recipes, but I usually shy away from them because I can’t always find all the necessary spices. This time I was lucky enough to have everything on hand. Although I made this with Mexican squash, a different type of zucchini, it was still superb. I had it with a side of rice for lunch and later, I had an urge to eat some more with tortilla chips. I doubt I’ll have zucchini any other way for a while.
That’s so awesome to hear, Ixchel! Thanks for such a nice review. I’m glad you had the spices available and I hope you try more South Asian recipes.
Just made it! Tastes great,! Guessing tomorrow it will taste even better when reheated! I added nigella seeds which I think work really well. Thanks for an inspiring idea for ALL!!! those courgettes…. knew there had to be a great curry recipe out there! 🙂
Such a nice comment, Sylvia! And nigella seeds sound awesome. Thank you!
Great recipe,
I had no idea what to do with the leftover ‘ courgettes’ in my fridge, so this was a perfect recipe for them.
Much love from London
Glad you tried it, Sarah.. and thanks for your review!
Was looking for a recipe for courgette curry and found this one.. Was very impressed with this recipe will definitely be trying your other dishes.
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! ???? ☺
YAY! Awesome to hear that, Shruthi. Thanks for your kind review and I’m so glad you enjoyed it.
Tried it and it was delicious. Thank you for a great recipe. Approved by my 7 year old.
That’s awesome, Sheetu! Thank you for the review!
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. 😀
I am one of those people who has great intentions when I buy lots of zucchini at the farmers market and then I’m never in the mood to make it or eat healthy! Haha!! But this zucchini curry was absolutely delicious and so easy to prepare with minimal clean up! My friend loved it and he initially was skeptical when he saw me chopping a bunch of zucchini for dinner. Thank you! 🙂
hahah I get it. Same happens to me whenever I don’t have a crystal clear plan to use something. So glad you got to try this, Kelly! Thank you!