Zucchini Meatballs Vegetarian Curry Madhur Jaffrey

Delight your taste buds with this Zucchini Meatballs Vegetarian Curry inspired by the flavors of Madhur Jaffrey. A unique twist on curry, this recipe transforms grated zucchini into tender, golden meatballs infused with aromatic spices like cumin and coriander, perfectly paired with a rich, coconut milk-based curry sauce. The combination of fresh ginger, turmeric, and curry powder adds a vibrant depth of flavor, while a garnish of fresh cilantro provides a refreshing finish. Serve this hearty vegetarian dish over fluffy basmati rice for a satisfying, wholesome meal that's perfect for weeknight dinners or impressing guests. Packed with bold Indian-inspired flavors and ready in just over an hour, this vegetarian curry is a must-try for food enthusiasts!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 medium, grated Zucchini
• 1 teaspoon Salt
• 1 cup Breadcrumbs
• 0.5 cup, grated Parmesan cheese
• 2 cloves, minced Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 tablespoons Chickpea flour
• 3 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 1 tablespoon, minced Ginger
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Curry powder
• 1 14-ounce can Canned diced tomatoes
• 1 cup Coconut milk
• 2 tablespoons, chopped Fresh cilantro
• 1.5 cups, cooked (optional, for serving) Basmati rice

Directions

Step 1

Start by grating the zucchini into a clean kitchen towel. Sprinkle with 1/2 teaspoon of salt, let sit for 10 minutes, and then wring out the excess water.

Step 2

In a large bowl, combine the grated zucchini with breadcrumbs, Parmesan cheese, 1 minced garlic clove, ground cumin, ground coriander, and chickpea flour. Mix well to form a sticky mixture.

Step 3

Shape the zucchini mixture into small meatballs, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper.

Step 4

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Pan-fry the zucchini meatballs in batches until they are golden brown on all sides, about 4-5 minutes per batch. Remove and set aside.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and saute for 5 minutes until softened.

Step 6

Add the minced ginger, remaining minced garlic clove, turmeric powder, and curry powder. Cook for 1-2 minutes until fragrant.

Step 7

Stir in the canned diced tomatoes and bring to a simmer. Let cook for 5 minutes, breaking down the tomatoes with a wooden spoon.

Step 8

Add the coconut milk to the pot, stir, and let simmer for 10 minutes to allow the flavors to develop. Adjust seasoning with more salt if needed.

Step 9

Carefully add the zucchini meatballs into the curry sauce and simmer gently for another 5-7 minutes to warm the meatballs through.

Step 10

Garnish the curry with fresh chopped cilantro and serve hot with cooked basmati rice if desired.

Nutrition Facts

Serving size	(1639.6g)

Amount per serving	% Daily Value*
Calories	1874.1

Total Fat 78.8g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 7.6g
Cholesterol 52.4mg	0%
Sodium 9849.5mg	0%
Total Carbohydrate 247.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 65.9g
Protein 55.0g	0%

Vitamin D 0IU	0%
Calcium 799.7mg	0%
Iron 21.3mg	0%
Potassium 2310.8mg	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: 37.0%

Protein: 11.5%

Carbs: 51.5%