Piping Pot Curry · by Meeta Arora★ 5.0 (8)
Easy Zucchini Curry (Indian Squash Curry)
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 7%
CARBS 16G40% OF CAL
4G FIBER0G ADDED9G INTRINSIC3G OTHER9G TOTAL SUGAR
FAT 10G58% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, aromatic zucchini curry made with Indian spices and tomato sauce. This light vegetable curry comes together in under 30 minutes and pairs well with roti or rice.
mainindiancurry🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 cup Onions (diced, I used yellow onions )
- 1 Green Chili Pepper (diced )
- 5-6 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 cup Tomato (diced)
- 2-3 Zucchini squash (courgette) (about 1 pound, diced. Cut into 4 pieces lengthwise, then chop to 1/3 inch pieces*)
- 1/2 teaspoon Garam Masala (optional)
- 2-3 tablespoon Cilantro leaves (chopped, for garnish)
- 1 teaspoon Salt (or more to taste)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2-1 teaspoon Kashmiri red chili powder (or to taste)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 7%
CARBS 16G40% OF CAL
4G FIBER0G ADDED9G INTRINSIC3G OTHER9G TOTAL SUGAR
FAT 10G58% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 795mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 717mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.