Pakistani Zucchini (Courgette) Curry
The original Zucchini Curry recipe adored by thousands! 12 simple ingredients are all you need to transform boring zucchini into this flavorful Indian & Pakistani-style Zucchini (Courgette) Curry, called Toriyan or ‘torai ki sabzi’ in Urdu. This is an easy, one-pot vegan curry recipe that will have you (and even your kids!) loving Zucchini.
“…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.”Kath
What’s so special about this recipe?
I originally published this zucchini recipe back in 2017. Since then, I’ve had hundreds of people reach out and share how much they love this curry. Here’s what I think makes this recipe special:
- The cooking process brings out the sweet and rich flavors of zucchini. This plays well with the earthy, spicier flavors of this vegetarian curry.
- An extra onion adds another layer of caramelization and complements the zucchini.
- The spices are subtle, which make the final dish pronounced in flavor, but not overwhelmingly spicy.
Notes on the Ingredients
I was tempted to give the onions and tomatoes in grams, but this dish allows for plenty of variance and I wanted the recipe to reflect that. Here’s what you need to know about the ingredients:
- Green Chili Pepper – You can use Serrano, Thai chilis, or other suitable green chili pepper. You need just a small amount to add adequate heat and flavor.
- Red Chili Powder – This is Pakistani and Indian style red chili powder. Substitute cayenne if you don’t have it. Since the spice level of red chili powder varies from brand to brand, start with the smaller amount and increase as desired.
- Onions – This recipe works well with sliced onions (similar to okra curry), which contribute to the overall flavor and texture. For large onions, you may prefer to quarter them before slicing. If you’d rather just finely chop them, that’s okay too.
- Zucchini (Courgettes) – Traditionally peeled but you can leave it unpeeled if you’d like. Just note that unpeeled zucchini may take a little longer to disintegrate into the curry.
How to Make Zucchini (Courgette) Curry
The method can be simplified into 4 Steps:
- Step 1: Sauté the onions until golden. Don’t brown them too much because once you add the garlic and ginger, the onions will deepen even more in color.
- Step 2: Add the tomatoes, salt, and spices. Once the tomatoes soften, add the zucchini along with a bit of water.
- Step 3: Cover and allow to cook for 7-10 minutes. Once the zucchini is soft and the water has dried up, use a wooden spoon to break the zucchini into pieces.
- Step 4: Lower the heat, cover, and allow the zucchini to cook for another 15-20 minutes. Uncover and sauté out any excess moisture, using your spoon to break up any remaining bits.
How to know when it’s done:
The final dish shouldn’t have water content from the zucchini floating around. When in doubt, sauté a little extra. Once the oil separates from the curry and the zucchini is very well cooked, you’re done!
A note: I’ve had several people share pictures of their finished product with a bit more ‘curry’ and not fully reduced down. If that’s how you prefer it, that’s okay too. Make it your own!
How to Serve
This dish pairs perfectly with just about anything, but roti, naan, paratha, or any other bread go exceptionally well with it. Rice is another reader-favorite pairing.
More Popular 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)
Tried this recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!
Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
- 1/3 cup (79 ml) 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
- 1/4-1/2 tsp red chili powder, or to taste
- 3 large (1 to 1 1/4 lb) (454-567 g) green zucchini squash (courgette), peeled and cut into 1/8-inch half-moons, (weighed after chopping)
- 1 small green chili pepper (such as Serrano), sliced
- 1/2 tsp turmeric powder
- 1/4 cup (4 g) chopped cilantro, for garnish
- 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.
This is an update of a recipe that was originally published in 2017. Since then, it’s been updated with new pictures and video!
256 Comments on “Pakistani Zucchini (Courgette) Curry”
I made this recipe exactly as written (maybe a little less cumin seed and I took the seeds out of the green chilies…) and it’s mind-blowing! I belong to an organic veggie delivery group, and I sometimes get more zucchini than I know what to do with… now I know what I’ll make, every time!
This is a flawless, and delicious recipe!
Yay! So happy you think it’s a keeper. Thank you for sharing, Chris!
I wasn’t too sure if this curry would be as good as some of the others but boy o’ boy! I must say it was amazing! I have now made this into my monday meal every week and enjoy it everytime! It is super easy to cook (due to your guidance) and taste super yummy! Also feel great eating it seeing the healthy amount of vegetables going into it 🙂
Many thanks and kind regards for this and your other recipes I love so many of them (trying eggplant potato one today) Looking forward to seeing more!
Hi Darrell. I’m so happy to hear you liked this enough to make it weekly. And I’m honored that you like so many of my recipes. Thank you! I hope you enjoyed the eggplant & potato curry. 🙂
Delicious! Tastes just like my moms. First time cooking a Pakistani dish with zucchini and recipe was easy to follow!
Thanks, Mariam! Love hearing that!
Amazing Amazing recipe
Yay! Thank you, Sehrish!!
I just wanted to try out a different recipe for a change. This turned out delicious!
Thank you 🙂
Thanks very much, MK!
Great recipe. Easy tasty a firm favourite. I like mine spicy so I add an extra chopped chilli, I also add an extra tomato and don’t add any water. I like the way you can personalise it to your taste without taking away from the original. thank you for this . .
Love the changes. Great tip on not adding water to compensate the water content. Thank you so much, Ted!
I never thought about making a curry with courgette before until my neighbour gave me a massive one and I didn’t know what do with it !…this recipe turned out really nice but I agree with your comments you can be totally flexible and alter the dryness and mushyness to suite your taste …it’s a simple but delicious recipe …thankyou!
Thank you so much, Michael. Agreed – It’s very flexible 🙂
Hi Izzah- I lLOVE the recipe. Just wondering if I were to add chicken with this, have you try it before? Thank you
I haven’t tried it but you certainly could. If using chicken breast cubes, try adding it after mashing the zucchini with the wooden spoon.
This was awesome! I added some peas at the end because I didn’t have that much zucchini. A great new vegetable dish!
Sounds like a great innovation. Thanks so much, Alex!
I left out rating with my comment