My version of zucchini curry is prepared with basic Indian spices and is a dry sabzi. It’s a simple recipe that can be prepared in less than 20 minutes.
Think of curry and you think of a spicy, robust gravy that’s heaving with spices and lots of onion and garlic.
Well, this curry isn’t anything like that.
I was running out of ideas for a mid-week dinner and only had a packet of courgette in the fridge. Because of how delicate the vegetable is, I’ve associated it with salads like this zucchini ribbon salad or a light snack like air fryer zucchini fries .
Basically I wanted the flavour of the courgette to come through and not over power so I decided to make a curry recipe that’s made without onion or garlic . And I’ve only used basic spice powders. If you do not have the individual spices to hand, you can use curry powder instead.
I finish with a bit of sugar and lemon juice. If you’ve seen my Gujarati recipes, you’ll know that so many vegetable shaak also have these. The lemon juice gives a little tang and the sugar just brings all the flavours together. Don’t worry, I don’t actually sweeten the curry.
I love that it’s one-pot and all you need to do is a bit of chopping. Generally I make it as a light main but it also works as an easy side dish.
The ingredients … see, pretty simple!
How to make Indian Zucchini Curry
Begin by preparing all of your ingredients. This recipe cooks fast so I like to have all ingredients ready before starting.
Heat a oil in a heavy bottomed pan on medium heat. Once hot, add a teaspoon cumin seeds and wait until you hear a sizzle.
Add the sliced courgettes and the spice powders.
Season with salt and cook the curry without the lid. This allows the moisture to escape and prevent the sabji from becoming soggy.
Stir fry on medium-high heat until the courgettes are golden brown and tender. Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
Once done add sugar and lemon and mix well.
Tips
Add a splash of water to prevent the spices from burning but do not add much water or else the curry will become mushy. The water content from the courgette may be enough.
If the curry is too watery, you can cook off the excess water or add in a small amount of roasted chickpea flour (gram flour) to absorb the moisture.
The curry can also be prepared in the Instant Pot but I would stick to the above method on saute mode rather than pressure cook at high pressure as the zucchini can easily become mushy.
Serving suggestions
It’s best paired with round and soft Gujarati rotlis or make chapati made with multigrain atta .
For a complete and well balanced meal, serve as a side dish with daal , boiled basmati rice and Indian kachumber salad . My favourite is this Takeaway style Pilau Rice .
Naan is also an option but I think this curry may be too dry.
Storage
Store leftovers in an airtight container and keep in the fridge up to 3 days. Reheat in the microwave or stovetop.
I do not recommend freezing as the frozen curry will loose its texture.
Other Indian recipes
Dum Aloo – Bombay potato curry
Authentic Chana Masala – chickpea curry
Aloo Lauki – bottle gourd curry
Brinjal Bhaji – Indian aubergine curry
Tindora nu Shaak – Ivy Gourd Sabzi
Indian Vegetable Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Zucchini Curry (Indian Courgette Curry)
Equipment
- 1 pan
- 1 Knife
- 1 Chopping board
- 1 Spatula
Ingredients
- 500 gram zucchini
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder red
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tesapoon sugar optional
- 1 teaspoon lemon juice optional
- salt to taste
Instructions
- First throughly wash and clean zucchini under running water. 500 gram zucchini
- Pat dry using clean kitchen towel or paper.
- Chop them using sharp knife.
- Heat oil in a pan, add cumin seeds, let it sizzle a bit. 3 tablespoon oil, 1 teaspoon cumin seeds
- Now carefully add chopped courgette in to the hot oil and spice powders along with salt. 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder
- Mix well and stir fry on medium-high heat until the courgettes are golden brown and tender.
- Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
- Add sugar and lemon juice, mix and serve hot. 1 tesapoon sugar, 1 teaspoon lemon juice
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Zucchini Curry (Indian Courgette Curry)
Equipment
- 1 pan
- 1 Knife
- 1 Chopping board
- 1 Spatula
Ingredients
- 500 gram zucchini
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder red
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tesapoon sugar optional
- 1 teaspoon lemon juice optional
- salt to taste
Instructions
- First throughly wash and clean zucchini under running water. 500 gram zucchini
- Pat dry using clean kitchen towel or paper.
- Chop them using sharp knife.
- Heat oil in a pan, add cumin seeds, let it sizzle a bit. 3 tablespoon oil, 1 teaspoon cumin seeds
- Now carefully add chopped courgette in to the hot oil and spice powders along with salt. 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder
- Mix well and stir fry on medium-high heat until the courgettes are golden brown and tender.
- Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
- Add sugar and lemon juice, mix and serve hot. 1 tesapoon sugar, 1 teaspoon lemon juice
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Iced Coffee Recipe with Ice Cream is the perfect drink for any coffee lover on a hot summer day! This delicious cold coffee recipe is made with a scoop of vanilla ice cream instead of using ice cubes!
- Why you will love this recipe
- Ingredients
- Variations
- Vegan Iced Coffee Recipe
- How to make Cold Coffee with Ice Cream
- Serving
- FAQs
- Other Summer Drinks Recipes
The perfect drink for hot summer afternoons is so easy to prepare. Simply blend together all the ingredients and you will have a delicious iced coffee that can rival the best coffee houses.
Adding ice cream makes this coffee thicker and sweeter than standard iced coffee drinks or cold brew coffee. It is more like a coffee milkshake or coffee shake.
A good cold coffee always feels like a perfect treat compared with a hot coffee! There is something about a cold drink like sweet lassi or horchata that is so satisfying!
You can prepare this Starbucks Copycat Pistachio Latte , Starbucks Eggnog Latte or Coconut Latte hot or iced.
Why you will love this recipe
Suitable for vegetarians and can easily be made vegan
Perfect for hot days
Only needed 3 main ingredients
Tastes even better than coffee shops
Replaces your normal cup of coffee
Tastes just like french vanilla coffee drinks without needing extra flavourings!
Ingredients
Full measurements can be found in the recipe card where you can also leave a star rating
Coffee – you can use instant coffee powder or use your coffee maker to prepare a shot of espresso or even cold brew coffee. Aim for a strong coffee as the ice cream will dilute the flavour.
Whole milk – use full-fat milk for creamier coffee or skimmed milk for a lighter coffee.
Ice cream – you need vanilla ice cream but you can also use chocolate ice cream to turn this into a iced mocha. Optionally, try coffee ice cream for an extra coffee hit!
Variations
There are different ways that you can enjoy this ice cream iced coffee
Add extra sugar – you can adjust the amount of sugar to your liking
Syrups – chocolate syrup, caramel syrup, butterscotch syrup are examples.
Whipped cream – use squirty cream or whip up your own using double cream / heavy cream or whipping cream
Add a sprinkle of chocolate shavings – use dark, milk or white chocolate
Chopped nuts – finely chopped pistachios or roasted hazelnuts would taste amazing!
Add a dusting of cocoa powder or cinnamon powder
Vegan Iced Coffee Recipe
Substitute the dairy products for non dairy alternatives.
You can use a good quality vegan ice cream
Use oat milk or almond milk instead of regular milk
How to make Cold Coffee with Ice Cream
Preparing the brewed coffee.
Using instant coffee:
In a mug, add hot water to your favorite coffee granules. Allow this hot espresso to cool slightly before adding into the recipe
Using coffee beans:
Follow machine instructions and allow to cool
To the blender jug, add cold milk and cold ice cream. Add the coffee and optionally more sugar.
Blend on low for around 10 seconds.
Choose your serving glass such as a mason jar or tall glasses.
Add an extra scoop of ice cream to the glass then pour over the cold coffee.
Optionally, finish with a chocolate sauce or caramel sauce and whipped cream.
Serving
Iced Coffee is a great way to cool down and can be enjoyed for brunch, lunch, afternoon tea or anytime really!
And if you want to replace your morning coffee next time, I won’t judge!!
Iced coffee is best enjoyed straight away.
Yes, you can. Simply add more ice and sugar instead of an ice cream.
Other Summer Drinks Recipes
Hibiscus Rose and Basil Cooler
Rose Lassi
Lavender Frappuccino
Cardamom Mojito
Mango Lassi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Iced Coffee with Ice Cream
Equipment
- 1 Blender
- 1 ice cream scoop
Ingredients
- 1 tablespoon instant coffee
- 200 ml water boiling
- 150 ml whole milk
- 3 scoop ice cream vanilla
- 1 scoop ice cream vanilla – to add in the glass
Instructions
- In boiling water add instant coffee, mix and leave it to cool aside. 200 ml water, 1 tablespoon instant coffee
- Pour cooled coffee or espresso, milk and ice cream in to the blender and blend until smooth 3 scoop ice cream, 150 ml whole milk
- Add vanilla ice cream in the glass, then pour iced coffee into it. Serve immediately. 1 scoop ice cream
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
