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September 18, 2017

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

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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.

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)

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I hope you get a chance to try this recipe! If you do, 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!

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

Izzah Cheema
This is an easy, flavorful fan-favorite Pakistani Zucchini (Courgette) Curry called Toriyan or torai ki sabzi in Urdu. This is a very tasty vegan curry that'll transform everyday Zucchini into something even kids will love!
4.99 from 64 votes
Save Saved! Print Pin
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4

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 sautΓ© until they are lightly golden, about 8-10 minutes.
  • Lower the heat to medium and add the garlic, ginger and cumin seeds. SautΓ© 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. SautΓ© 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 sautΓ© 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.

Video

Nutrition

Calories: 204kcalCarbohydrates: 10gProtein: 1gFat: 19gSaturated Fat: 2gSodium: 631mgPotassium: 178mgFiber: 2gSugar: 4gVitamin A: 424IUVitamin C: 11mgCalcium: 27mgIron: 1mg
Keyword zucchini curry
Did 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.

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Reader Interactions

Comments

  1. Nadja says

    February 7, 2021 at 1:58 pm

    5 stars
    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 sautΓ© 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 πŸ™‚

    N

    Reply
    • teaforturmeric says

      February 8, 2021 at 10:56 pm

      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!

      Reply
  2. Ian Stewart says

    February 7, 2021 at 8:30 am

    5 stars
    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: β€˜β€™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!!

    Reply
    • teaforturmeric says

      February 8, 2021 at 10:52 pm

      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!

      Reply
  3. Rahma says

    November 21, 2020 at 11:36 am

    5 stars
    This recipe was insanely good. It tasted as if I was eating my Nani’s food but I really made it myself!

    Reply
    • teaforturmeric says

      November 21, 2020 at 12:29 pm

      Aw thanks so much, Rahma! What a sweet comment. I’m so glad to hear it πŸ™‚

      Reply
  4. Kath says

    October 22, 2020 at 10:34 pm

    5 stars
    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!!

    Reply
    • teaforturmeric says

      October 25, 2020 at 4:30 pm

      What a wonderful comment. Made my day! Thank you so much, Kath!

      Reply
  5. Brian, France says

    October 20, 2020 at 8:26 am

    5 stars
    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!

    Reply
    • teaforturmeric says

      October 20, 2020 at 3:26 pm

      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!

      Reply
  6. Saira says

    September 17, 2020 at 11:21 am

    5 stars
    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

    Reply
    • teaforturmeric says

      September 21, 2020 at 11:12 pm

      So awesome to hear that, Saira! Thank you so much!

      Reply
  7. Prabha says

    September 16, 2020 at 10:54 pm

    5 stars
    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.

    Reply
    • teaforturmeric says

      September 21, 2020 at 11:13 pm

      So nice to hear that, Prabha. Thanks for sharing your review with me!

      Reply
  8. Karin says

    September 15, 2020 at 10:35 am

    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!

    Reply
    • teaforturmeric says

      September 16, 2020 at 9:48 am

      Thanks, Karin!!

      Reply
  9. Harvey says

    September 9, 2020 at 1:33 pm

    5 stars
    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!

    Reply
    • teaforturmeric says

      September 9, 2020 at 1:53 pm

      What an interesting observation, Harvey! Thank you!

      Reply
  10. Madpi says

    September 5, 2020 at 12:10 pm

    5 stars
    Had a bounty of zucchini from my garden and this was perfect. A lovely curry. Thank you.

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:12 pm

      Thank you, Madpi!

      Reply
  11. Rick says

    September 1, 2020 at 8:20 pm

    5 stars
    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.

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:20 pm

      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!

      Reply
  12. Alison Ashwell Wood says

    August 28, 2020 at 12:14 pm

    5 stars
    This recipe is delicious! Gets the best out of courgettes, & is easy to make too.
    Thank you so much Izzah,

    Alison

    Reply
    • teaforturmeric says

      August 28, 2020 at 12:47 pm

      You’re welcome, Alison. And thanks for your review!

      Reply
  13. Ingrid says

    August 16, 2020 at 5:36 am

    5 stars
    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

    Reply
    • teaforturmeric says

      August 16, 2020 at 4:07 pm

      Yes, this method really does bring out the sweetness of courgettes. That sounds delicious. Thank you for the review, Ingrid!

      Reply
  14. Anna says

    August 3, 2020 at 6:50 pm

    5 stars
    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 πŸ™‚

    Reply
    • teaforturmeric says

      August 4, 2020 at 10:05 pm

      That’s so awesome, Anna! Thank you for trying and sharing!!

      Reply
  15. Dido says

    July 30, 2020 at 3:30 pm

    Hey Izzah: I entertained the impression that Torai (Turai) was Ridge Gourd. Does the name extend to Zucchini as well?

    Reply
    • teaforturmeric says

      July 30, 2020 at 5:53 pm

      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.

      Reply
  16. Marriam says

    July 27, 2020 at 7:40 pm

    5 stars
    So tasty and easy to make! Thank you for this!

    Reply
    • teaforturmeric says

      July 27, 2020 at 10:33 pm

      You’re welcome, Marriam. Thanks for sharing!

      Reply
  17. LISANNE R says

    July 26, 2020 at 8:00 am

    5 stars
    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. πŸ™‚ I can’t wait to try more of your recipes!

    Reply
    • teaforturmeric says

      July 26, 2020 at 7:13 pm

      Perfect substitution, Lisanne! Thanks for taking the time to review. Very happy to hear you’ll be trying more. πŸ™‚

      Reply
  18. Denise Francis says

    July 25, 2020 at 11:34 am

    5 stars
    Love this recipe. I grow lots of courgettes and this is a brilliant way of eating them

    Reply
    • teaforturmeric says

      July 26, 2020 at 7:18 pm

      Glad you think so. Thank you, Denise!

      Reply
  19. Stephanie G says

    July 23, 2020 at 9:24 am

    Is this suitable for freezing?

    Reply
    • teaforturmeric says

      July 24, 2020 at 4:42 pm

      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!

      Reply
  20. Kate says

    July 22, 2020 at 1:28 am

    5 stars
    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 πŸ™‚

    Reply
    • teaforturmeric says

      July 24, 2020 at 9:09 pm

      Glad that you still tried it, Kate! Thank you for your review!

      Reply
  21. Ixchel says

    July 9, 2020 at 2:37 pm

    5 stars
    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.

    Reply
    • teaforturmeric says

      July 11, 2020 at 12:32 pm

      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.

      Reply
  22. sylvia flohe says

    July 4, 2020 at 2:59 pm

    5 stars
    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! πŸ™‚

    Reply
    • teaforturmeric says

      July 8, 2020 at 11:34 pm

      Such a nice comment, Sylvia! And nigella seeds sound awesome. Thank you!

      Reply
  23. Sarah says

    June 27, 2020 at 7:34 am

    5 stars
    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

    Reply
    • teaforturmeric says

      June 27, 2020 at 1:20 pm

      Glad you tried it, Sarah.. and thanks for your review!

      Reply
    • Sal says

      June 30, 2020 at 1:07 pm

      5 stars
      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.

      Reply
  24. Shruthi Navaratna says

    May 27, 2020 at 11:03 am

    5 stars
    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! ???? ☺

    Reply
    • teaforturmeric says

      June 3, 2020 at 10:30 pm

      YAY! Awesome to hear that, Shruthi. Thanks for your kind review and I’m so glad you enjoyed it.

      Reply
    • Sheetu says

      July 7, 2020 at 9:35 pm

      5 stars
      Tried it and it was delicious. Thank you for a great recipe. Approved by my 7 year old.

      Reply
      • teaforturmeric says

        July 8, 2020 at 11:07 pm

        That’s awesome, Sheetu! Thank you for the review!

        Reply
  25. Jessica says

    May 10, 2020 at 6:34 pm

    5 stars
    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!!

    Reply
    • teaforturmeric says

      May 17, 2020 at 3:37 pm

      That’s so nice to hear and what wonderful ideas, Jessica! Hope you get a chance to try more! Thanks for your review!

      Reply
  26. Rob says

    April 21, 2020 at 11:27 pm

    5 stars
    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 …

    Reply
    • teaforturmeric says

      April 23, 2020 at 9:09 am

      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.

      Reply
  27. Suzy Scragg says

    April 19, 2020 at 7:57 pm

    Question for you, when you say red pepper powder do you mean cayenne pepper? Paprika? Or some other red pepper powder?

    Reply
    • teaforturmeric says

      April 20, 2020 at 9:12 am

      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.

      Reply
  28. Subha says

    April 13, 2020 at 5:18 pm

    5 stars
    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!

    Reply
    • teaforturmeric says

      April 13, 2020 at 9:19 pm

      Thank you, Subha!! Happy you got to try it! Also, I prefer peeled zucchini but next time you can leave it you prefer!

      Reply
  29. Michelle says

    March 23, 2020 at 9:50 pm

    5 stars
    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!

    Reply
    • teaforturmeric says

      March 24, 2020 at 11:09 am

      That’s awesome! Thank you, Michelle!!

      Reply
      • Julie says

        April 6, 2020 at 2:47 pm

        Yummy – thank you we just had this in lock down London tonight. Thankyou for bringing this wonderful curry to us

        Reply
        • teaforturmeric says

          April 6, 2020 at 8:50 pm

          You’re welcome, Julie! Best of luck to you!

          Reply
  30. Tamara says

    March 12, 2020 at 7:57 pm

    5 stars
    Absolutely loved this recipe! It was a hit!

    Reply
    • teaforturmeric says

      March 12, 2020 at 9:24 pm

      So glad! Thank you!!

      Reply
  31. Val J says

    March 1, 2020 at 11:54 am

    4 stars
    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!

    Reply
  32. Miriam says

    January 24, 2020 at 12:45 am

    5 stars
    We have so many courgettes so I made this curry. It was amazing! I’ll definitely be making it again. Thanks!!

    Reply
    • teaforturmeric says

      January 25, 2020 at 2:52 pm

      So glad to hear that, Miriam! Glad you liked it and thanks for the review!

      Reply
  33. Janine Pearson says

    January 15, 2020 at 12:30 am

    5 stars
    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.

    Reply
    • teaforturmeric says

      January 16, 2020 at 11:00 am

      Sounds delicious. Thank you for sharing, Janine!

      Reply
  34. Paul OBrien says

    December 30, 2019 at 12:51 pm

    5 stars
    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

    Reply
    • teaforturmeric says

      December 31, 2019 at 2:54 pm

      So nice of you, Paul! Thanks so much for sharing!

      Reply
  35. Ayesha Chagtai says

    December 3, 2019 at 8:12 am

    5 stars
    Like every other recipe of yours, this one is so good, too! ????

    Reply
    • teaforturmeric says

      December 3, 2019 at 9:20 am

      Aww so lovely to hear that, Ayesha! Thanks so much for sharing such kind feedback!

      Reply
  36. Shane says

    September 10, 2019 at 9:00 pm

    5 stars
    Your husband came up with a winner! Super tasty late summer meal. Thanks!

    Reply
    • teaforturmeric says

      September 10, 2019 at 9:09 pm

      You’re welcome! Thanks for taking the time to review!

      Reply
  37. Emily says

    September 5, 2019 at 7:43 am

    5 stars
    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!

    Reply
    • teaforturmeric says

      September 5, 2019 at 9:16 am

      So glad to hear that, Emily! Thank you for sharing!

      Reply
  38. Veronica Leslie says

    June 12, 2019 at 2:52 pm

    5 stars
    I already love zucchini so this would be extra delicious for me. It looks amazing ????… as usual !

    Reply
    • teaforturmeric says

      June 12, 2019 at 4:48 pm

      Thanks so much, Veronica! You would love it!

      Reply
  39. AA says

    May 9, 2019 at 3:07 am

    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!!

    Reply
    • teaforturmeric says

      May 9, 2019 at 9:04 am

      You’re very welcome and I’m delighted to hear that! Thanks so much for taking the time to review!

      Reply
      • John says

        July 7, 2019 at 5:11 am

        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

        Reply
        • teaforturmeric says

          July 7, 2019 at 3:54 pm

          Thank you for taking the time to review it, John! So glad you enjoyed it!!

          Reply
          • John says

            July 9, 2019 at 9:26 am

            Do you have a recipe for a lamb mince curry. Keema mata

          • teaforturmeric says

            July 9, 2019 at 9:27 am

            I have keema aloo (ground beef and potato) but you can certainly use lamb! https://www.teaforturmeric.com/2019/03/aloo-keema/

      • Josie says

        August 3, 2019 at 11:26 am

        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 .

        Reply
        • teaforturmeric says

          August 4, 2019 at 8:34 am

          A wrap is an excellent idea! Thanks for taking the time to leave feedback, Josie! So glad you liked it!!

          Reply
  40. lorraine williams says

    May 2, 2019 at 8:42 am

    I have made your recipe before and loved it! Wil be making it again this week! Its my best courgette recipe!

    Reply
    • teaforturmeric says

      May 2, 2019 at 1:27 pm

      So sweet of you, Lorraine! Thank you for letting me know!

      Reply
      • Chan says

        May 7, 2019 at 11:23 am

        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.

        Reply
        • teaforturmeric says

          May 7, 2019 at 11:45 am

          That sounds so delicious, Chan! Thanks very much for sharing your review πŸ™‚

          Reply
  41. Lucy says

    February 21, 2019 at 7:22 pm

    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.

    Reply
    • teaforturmeric says

      February 22, 2019 at 12:15 pm

      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!

      Reply
  42. farid says

    October 23, 2018 at 3:54 am

    recipe says peeled but photo shows the half moon with peels, please clarify which is it?

    Reply
    • teaforturmeric says

      October 23, 2018 at 7:47 pm

      Hi Farid! Yes, they are peeled. Sorry for the confusion!

      Reply
  43. Anne says

    July 10, 2018 at 3:39 am

    5 stars
    This recipe is absoloutely DELICIOUS!!!

    Reply
    • teaforturmeric says

      July 10, 2018 at 11:01 am

      YAY! So glad to hear that. Thanks for the feedback, Anne!

      Reply
  44. myquarterlifesurprise says

    November 5, 2017 at 3:46 am

    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! πŸ™‚

    Reply
    • teaforturmeric says

      November 5, 2017 at 8:35 pm

      Thanks so much! I use the ones from the American supermarkets. Let me know if you try! πŸ™‚

      Reply
  45. Rebecca | Becky Keeps House says

    October 12, 2017 at 7:29 am

    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!

    Reply
    • teaforturmeric says

      October 12, 2017 at 10:33 pm

      So nice of you! Thank you, Becky! I’m so glad you both liked it. Seriously means a lot to me. πŸ™‚

      Reply
  46. Sarah says

    October 10, 2017 at 6:23 pm

    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 πŸ™‚

    Reply
    • teaforturmeric says

      October 10, 2017 at 10:31 pm

      Yayy! Do let me know if you get to try it! You’re right, Pakistani dishes rely heavily on meat!

      Reply
  47. Rafeeda - The Big Sweet Tooth says

    September 25, 2017 at 11:42 pm

    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… πŸ™‚

    Reply
    • teaforturmeric says

      September 26, 2017 at 4:20 pm

      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. πŸ™‚

      Reply
  48. Laura says

    September 22, 2017 at 12:09 am

    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

    Reply
    • teaforturmeric says

      September 22, 2017 at 9:41 pm

      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!

      Reply
  49. Henna says

    September 19, 2017 at 9:39 am

    Did not know that zucchini is called Torai! And dude, I would have NEVER thought to turn zucchini into a saalan! Looks amazing!

    Reply
    • teaforturmeric says

      September 19, 2017 at 1:41 pm

      Thank you! Yes, it’s surprising how many vegetables our ancestors curried. πŸ˜€

      Reply
    • Kelly McGrew says

      August 10, 2020 at 11:22 am

      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! πŸ™‚

      Reply
      • teaforturmeric says

        August 11, 2020 at 12:18 pm

        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!

        Reply

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