Sunny Zucchini Curry
40 mins (prep 10, cooking 30)
18 ingredients
4 servings
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.

Categories:  <-60-mins , side-dish , vegan , seasonal , main-dish , summer , indian , vegetarian , vegetable , curries , time-to-make ,
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Serving Size (21.21 g)
Servings 4
Amount per Serving
Calories 85.07 Calories from Fat 54.81
% Daily Value *
Total Fat 6.09g 37.5%
Saturated Fat 1.56g 31.22%
Trans Fat 0.0g %
Cholesterol 5.62mg 7.49%
Sodium 11.92mg 1.99%
Total Carbohydrate 4.66g 6.21%
Dietary Fiber 1.41 g 22.5%
Sugars 1.44 g %
Protein 3.8g 30.42%
Vitamin A 103.78IU% Vitamin C 0.47mg%
Calcium 32.13mg% Iron 0.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cumin seed, unsweetened flaked coconut