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Sunny Zucchini Curry

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“I was looking for a curry recipe to use up some of the lovely yellow squash & zucchini we have growing and came across this style of curry on a blog called yummyoyummy. According to the original author, it's a Kerali style dish, and it is certainly very easy to prepare. I changed the cooking process slightly, and added in the leek which is much better than onion in this dish. If you can use yellow squash/zukes here, the end colour will be a beautiful light chartreuse. Servings are a bit of a guess, I think you would serve this alongside a few other things, would be enough for 4 in that case.”

Ingredients Nutrition


  1. Begin by heating the oil over medium and then adding in the leek. Allow it to cook for a few minutes and become tender, turning that beautiful shade of bright green. Add in the garlic and let that cook for a few minutes.
  2. Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
  3. Add just enough water to the pot to nearly cover the zucchini, about 1/2 an inch below. Cover loosely and let that cook until the zucchini is tender, about 10 minutes.
  4. Meanwhile, grind up the coconut flakes and cumin. A coffee grinder that you use for spices works best. You want it to be quite fine, even paste like.
  5. Once the zukes are cooked, stir in the coconut/cumin mixture - mix it in well. Turn off/move off the heat and then add in a few tbsp of creamer (or yogurt or coconut milk). Adjust seasoning.
  6. Cover loosely and let sit. The coconut needs some time to become tender -- otherwise it could feel chewy. It may seem thin at first, but it will thicken up a bit. You can always leave it to sit on the back burner for a while and reheat gently prior to serving if you like.

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