Curried Zucchini and Potatoes

Packed with bold flavors and vibrant spices, this Curried Zucchini and Potatoes recipe is a quick and nutritious vegetarian dish perfect for weeknight dinners. Tender zucchini and hearty potatoes are simmered in a fragrant blend of cumin, coriander, turmeric, and garam masala, creating a rich and aromatic curry that's perfectly complemented by a touch of tomato paste. The addition of fresh garlic, ginger, and cumin seeds elevates the flavor profile, while a garnish of cilantro adds a refreshing finish. Ready in just 45 minutes, this versatile curry pairs beautifully with steamed rice, naan, or roti, making it a wholesome and satisfying meal the entire family will love.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium zucchini
• 3 medium potatoes
• 1 medium onion
• 3 garlic cloves
• 1 inch piece ginger
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon garam masala
• 2 tablespoons tomato paste
• 1 cup water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro leaves

Directions

Step 1

Wash the zucchini and potatoes thoroughly. Cut the zucchini into thick half-moon slices and the potatoes into small cubes.

Step 2

Peel and finely chop the onion. Mince the garlic cloves and ginger to make a paste.

Step 3

Heat the cooking oil in a large skillet or pan over medium heat.

Step 4

Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onion to the pan and sauté for 3-4 minutes until they are soft and translucent.

Step 6

Stir in the minced garlic and ginger paste. Cook for an additional minute until aromatic.

Step 7

Add the ground coriander, ground turmeric, ground cumin, and paprika to the pan, stirring well to coat the onions and release the spices’ aroma.

Step 8

Stir in the tomato paste and cook for 1-2 minutes, allowing it to blend with the spices.

Step 9

Add the cubed potatoes to the pan and mix well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.

Step 10

Pour in the water, and add salt and black pepper. Cover the pan with a lid and lower the heat to a simmer. Cook for 10 minutes until the potatoes start to soften.

Step 11

Add the sliced zucchini to the pan, stir well, and cover again. Cook for an additional 10 minutes until the zucchini and potatoes are tender and fully cooked.

Step 12

Stir in the garam masala and adjust the seasoning if needed.

Step 13

Garnish with freshly chopped cilantro leaves before serving.

Step 14

Serve hot with steamed rice, naan, or roti for a delicious meal.

Nutrition Facts

Serving size	(1711.4g)

Amount per serving	% Daily Value*
Calories	1180.6

Total Fat 33.7g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 8067.2mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 25.9g	0%
Total Sugars 59.6g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 358.3mg	0%
Iron 17.2mg	0%
Potassium 5466.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.5%

Protein: 8.9%

Carbs: 66.5%