This zucchini curry recipe is a special treat for y’all! This is my 2nd mama’s (i.e. my mama-in-law) mama’s, aka Nani Ma’s, special recipe! It is such a gift and so incredibly delicious.
Unfortunately, Nani Ma is no longer with us and I never did get to meet her. 🙁 I hear though that she was an incredibly special and an incredibly sweet lady. I am blessed with the best Mama-in-Law (shout out to Mama P!) and I think she’s the sweetest lady ever! Irfan, my partner, says that Nani Ma was 100x sweeter than my Mama P! If this is in fact true, it is unbelievable!
As Irfan says, “they just don’t make ’em like they used to.”
I’m sure Nani Ma had no idea that her recipe would end up on the “internet” on a “blog” called “HappyGut” by her granddaughter-in-law. Life is funny and wonderful (and sometimes hard). 🙂
This one is for you Mama P and Nani Ma!
Ingredients for Zucchini Curry Recipe
- 2 medium zucchinis, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 medium potatoes, thinly sliced
- 1 medium onion, thinly sliced into rings (do you see a theme here :P)
- 2 cloves garlic, chopped finely
- 1-2 green chillies, chopped (use depending on how spicy you want it)
- 1/4 cup chopped fresh coriander
- 1 tbsp coconut oil
- 3/4 tsp fenugreek seeds
- 1/4 tsp turmeric
- 3/4 can of coconut milk
- 1 tsp salt
- 1 tsp pepper
Directions for Zucchini Curry Recipe
- Place oil in a small sauce pan or large frying pan over medium – high heat.
- Add fenugreek seeds and garlic and cook until the garlic starts to grown
- Remove from heat and add the turmeric and the coconut milk (you can use just the solid coconut part of the can if you like, the more coconut liquid you use, the more watery it will be, that’s fine but you just may have to cook it longer to have the coconut milk evaporate)
- Now you will have to decide whether you want to make the dish over the stove top or in the oven. If you want to use the oven, you will use a casserole dish type thing, or if you are using the stove, you will use any non-stick large pot/pan where you can layer the veggies. I will provide directions for both options below.
- Layer all the sliced veggies (zucchini, potato, eggplant and onions) into your casserole dish or non-stick stove top pan. Sprinkle the salt, pepper, green chillies and coriander in between the layers, as you are layering.
- Pour the coconut mixture over top of the veggie layers ensuring that the mixture goes in between the veggies. Coat the veggies as much as you can (you can kind of move the dish around to swish the coconut mixture).
- If you are using the stove top, turn heat to high until the mixture just starts to boil then reduce the heat to medium low and cook covered for about 30 minutes.
- If you are using the oven, place dish in oven and bake for about an hour on 350 degrees (or until the veggies are very soft).
- You can garnish with chopped coriander.
Note: Mama P also told me that sometimes she garnishes with thinly sliced tomatoes before baking the mixture because it looks pretty, we didn’t do this for this recipe but feel free to go for it if you’d like!