Tired of boring squash? This Butter Soft Zucchini and Tomatoes recipe, a twist on the classic Indian Louki Tamatar Tarkari, is your answer. We’re swapping traditional bottle gourd for easy-to-find zucchini and simmering it in a secret, creamy nut-based spice paste. The result is a rich, comforting curry that’s perfect for a healthy summer lunch or a cozy, meat-free dinner. Get ready to fall in love with zucchini all over again!
Ingredients
• 2 seeded hot green chilies, adjust to taste
• 0.75 inch / 2 cm piece fresh ginger root, scraped and roughly chopped
• 3 tbsp cashews or almonds
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 0.25 tsp fennel seeds
• 0.25 cup / 60 ml water
• 3 tbsp ghee or unsalted butter
• 12 oz / 340 g tomatoes, about 2 medium, peeled, seeded, and chopped
• 1.5 lbs / 685 g young squash zucchini, bottle gourd, or pattypan, peeled and cut into 0.75 inch / 2 cm cubes
• 0.5 tsp turmeric powder
• 1 tsp salt
• 3 tbsp chopped fresh coriander, basil, or parsley, divided
Instructions
1. Make the Spice Paste: Combine the green chilies, chopped ginger root, cashews or almonds, coriander seeds, cumin seeds, fennel seeds, and the 0.25 cup / 60 ml of water in a blender. Cover and process until the mixture is completely smooth.
2. Fry the Paste: Heat the 3 tbsp of ghee or butter in a large, heavy nonstick saucepan over moderate heat. Pour in the prepared spice purée. Fry the mixture, stirring constantly, until it thickens and the fat begins to separate from the spice paste.
3. Add Vegetables: Stir in the chopped tomatoes and cook for a few minutes until they begin to break down. Add the 1.5 lbs / 685 g of cubed squash, 0.5 tsp turmeric, 1 tsp salt, and half about 1.5 tbsp of the fresh chopped herbs. Stir well to coat the vegetables.
4. Simmer: Cover the pan and cook over low heat for 10 minutes.
5. Finish Cooking: Remove the lid occasionally to stir and scrape the squash from the bottom of the pan to prevent sticking. If the mixture appears too dry, add a small splash of water. Continue cooking until the squash is soft and succulent. This will take approximately 20 to 40 minutes, depending on the variety of squash used.
6. Serve: Before serving, sprinkle the dish with the remaining 1.5 tbsp of fresh herbs.
Nutritional Information
• Calories: 178 kcal
• Total Fat: 14 g
• Saturated Fat: 7.5 g
• Total Carbohydrates: 11.6 g
• Dietary Fiber: 3.5 g
• Sugars: 6 g
• Protein: 4.3 g
• Sodium: 590 mg
• Potassium: 512 mg
Pro Tips
• Master the “Oil Separation” Phase: Patience is key when frying the spice paste. Wait until you see small beads of ghee separating from the mixture. This technique, called bhunno, removes the raw taste of the spices and ensures a deep, complex flavor.
• Don’t Add Water Too Soon: Zucchini has a high water content. When you cover the pan, the vegetables will release their own natural juices, creating a rich gravy. Only add extra water if the pan is genuinely bone-dry and sticking.
• Soak Your Nuts for Smoother Texture: If you don’t have a high-powered blender, soak your cashews or almonds in warm water for 15 minutes before blending. This ensures your base gravy is silky smooth, not gritty.
• To Peel or Not to Peel?: For young, tender organic zucchini, feel free to leave the skin on! It adds color and helps the cubes hold their shape better during cooking.
• Customize Your Heat: For flavor without intense heat, slit the green chilies lengthwise and add them whole during the simmering stage instead of blending them. Remove them before serving.
FAQ
Q: Can I make this zucchini tomato curry vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the ghee or unsalted butter with a high-quality plant-based butter or a neutral oil like coconut or avocado oil. The rest of the ingredients are naturally plant-based, making it an easy switch.
Q: How can I add more protein to this vegetarian curry
A: To boost the protein, consider adding one cup of cooked chickpeas or red lentils when you add the zucchini. Another excellent option is to stir in cubed firm tofu or paneer during the last 10-15 minutes of simmering until heated through.
Q: Is there a nut-free alternative for the creamy spice paste
A: Yes, for a delicious and creamy nut-free version, you can replace the 3 tablespoons of cashews or almonds with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas). For the smoothest texture, soak them in warm water for 15 minutes before blending.
Q: How should I store and reheat leftovers
A: Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight. Reheat gently in a saucepan over low heat, adding a splash of water if the gravy has thickened too much. Avoid the microwave, as it can make the zucchini mushy.
