Photo Credit: Drizzle Me Skinny.
If you love bold, spicy flavors and are looking for a Weight Watchers-friendly dish, this vegetarian zucchini curry is a must-try. Ready in under an hour and just 2 WW points per serving, this curry is perfect for a quick and satisfying meal. It features roasted spices and chilies, offering a depth of flavor without needing exotic ingredients. Versatile and budget-friendly, this recipe uses common pantry staples to create an irresistible curry. Customize the spice levels to your taste and enjoy a delicious, low-point dish that keeps you within your goals.
Ingredients
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To prepare this dish, gather the following ingredients: 1 teaspoon of cumin seeds, 1 tablespoon of curry powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. You’ll also need 1 teaspoon of vegetable oil, 1 teaspoon of ginger garlic paste, and 1 medium onion, finely chopped (about 1 cup or 150 g). Include 2 green chilies, finely chopped (approximately 2 tablespoons or 30 g), 2 medium tomatoes, diced (about 1 cup or 180 g), and 2 tablespoons of tomato paste (30 g). Add 3 medium zucchinis, sliced (4 cups or 480 g), and ½ cup of plain yogurt (120 ml).
Toast Spices
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Toast cumin seeds, curry powder, paprika, salt, and black pepper in a dry skillet over medium heat for 1-2 minutes until fragrant.
Add Oil
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Add 1 teaspoon of vegetable oil to the skillet and swirl to coat the bottom evenly.
Sauté Onion
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Sauté finely chopped onion in the skillet for 5-7 minutes until golden brown and translucent.
Cook Chilies
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Add chopped green chilies to the skillet and cook for 1-2 minutes.
Make Sauce
Add diced tomatoes and tomato paste, stirring well, and cook for about 5 minutes until the tomatoes form a thick sauce.
Add Zucchini
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Stir in sliced zucchini, cover, and simmer on medium-low for 10-12 minutes until tender but firm.
Cool and Add Yogurt
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Remove from heat, let cool slightly, then gently stir in yogurt to add creaminess.
Adjust Seasoning
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Taste and adjust seasoning with additional salt or spices if needed.
Variations and Substitutions
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- Vegan Alternative: Replace the yogurt with coconut milk or cream. Use just a couple of tablespoons to maintain the Weight Watchers points.
- Homemade Curry Powder: If you don’t have curry powder, create your own blend using turmeric, cumin, coriander, ginger, and a pinch of cinnamon. Adjust to taste and add cayenne or red chili powder for heat.
- Add Extra Vegetables: Feel free to include additional vegetables such as bell peppers or broccoli to enhance the dish.
- Coconut Flavor: For a subtle coconut taste that complements the curry, add a small amount of coconut oil to the recipe.
Tips and Tricks for Making Zucchini Curry
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- Custom Spice Blend: Mix spices on a plate, tasting and adjusting as you go. This method lets you tailor the flavor to your liking.
- Uniform Zucchini Pieces: Cut zucchini into uniform, bite-sized chunks for even cooking. This helps avoid pieces that are undercooked or mushy.
- Sauté Onions Well: Make sure to sauté onions until they’re golden brown. This step adds depth and richness to the curry.
- Adjust Consistency: For a thicker curry, simmer it uncovered for a few extra minutes. To achieve a thinner consistency, add a splash of water or vegetable broth.
- Add Fresh Lemon Juice: Finish the curry with a squeeze of fresh lemon juice just before serving. It enhances and brightens the flavors.
