Potato & Zucchini Curry

READY IN: 50mins
Recipe by love4culinary

This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!

Top Review by Mindset

My husband really loved this! He said he would have it all the time. I did make a couple changes ...instead of fresh tomatoes I used the 14.5 petite diced tomatoes undrained, used veggie stock instead of water & cut it in half, added some extra spices, and waited until the end to add the zucchini (DH won't eat zuch unless it still has a bit of crunch to it). Will definitely make this agan& again. Thanks!!

Ingredients Nutrition


  1. Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
  2. Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
  3. Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
  4. Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
  5. Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
  6. Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
  7. Serve with chappatis!
  8. If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
  9. If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
  10. You will just need to taste test for your preferred flavor and thickness-- ENJOY!

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