Potato & Zucchini Curry Recipe

Name: Potato & Zucchini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, cut into small cubes; 2 large baking potatoes, peeled and cubed; 1/2 teaspoon turmeric; 1/2 teaspoon garlic salt; 2 tablespoons vegetable oil; 1 1/2 teaspoons garlic paste; 1/2 teaspoon ginger powder; 3 teaspoons curry powder (more or less to your taste, please test for your liking!!); 2 tomatoes, chopped; 1/4 teaspoon sugar; salt, to taste; pepper, to taste; 1 1/2 cups water; chapati (to eat with this dish!)

Servings: persons

2 zucchini, cut into small cubes
2 large baking potatoes, peeled and cubed
1/2 teaspoon turmeric
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
1 1/2 teaspoons garlic paste
1/2 teaspoon ginger powder
3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
2 tomatoes, chopped
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 cups water
chapati (to eat with this dish!)

1
Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
2
Heat oil in a large heavy skillet, and saute zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
3
Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
4
Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to saute for approximately 2-3 minutes.
5
Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
6
Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
7
Serve with chappatis!
8
If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
9
If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
10
You will just need to taste test for your preferred flavor and thickness-- ENJOY!

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 zucchini, cut into small cubes, 2 large baking potatoes, peeled and cubed, 1/2 teaspoon turmeric, 1/2 teaspoon garlic salt, and more.

Yes, Potato & Zucchini Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato & Zucchini Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions