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Curry de courgette (Zucchini curry): recipe illustration
Vegetarian

Curry de courgette (Zucchini curry)

A mild, creamy zucchini curry simmered in turmeric-scented coconut milk. Served with rice, it is a very common vegetarian dish in Sri Lankan family kitchens.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the zucchini, trim the ends, then cut them into 2 cm cubes.
  2. Finely slice the onions and crush the garlic with the grated ginger.
  3. Heat the oil in a large pot and fry the mustard seeds until they crackle.
  4. Add the onion, curry leaves and chili, then cook for 5 minutes over medium heat until golden.
  5. Stir in the garlic, ginger and turmeric and cook for 1 minute to release the aromas.
  6. Add the zucchini and season lightly with salt. Stir to coat them well in the spices.
  7. Pour in the coconut milk, bring to a simmer, then lower the heat. Cover and cook for 15 minutes, until the zucchini are tender.
  8. Adjust the seasoning with salt and pepper, then serve hot with rice.

Variations and tips

Chickpea version. Add 200 g of cooked chickpeas along with the zucchini for a more filling dish.

With what's available here. If curry leaves are hard to find, replace them with a few bay leaves and a little lemon zest.

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Original Ecomely recipe.