15+ Easy Vegetarian Curry Recipes, Including Pakistani Zucchini (Courgette) Curry | Toriyan (Torai ki Sabzi)
Zucchini (Courgette) Curry called Toriyan or torai ki sabzi is a very tasty vegetarian curry that'll transform everyday Zucchini into something even kids will love! Plus, check out 14 other vegetarian curry recipes!
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.
Nutrition
Calories: 204kcal | Carbohydrates: 10g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Sodium: 631mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg