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Vegan Zucchini with White Beans Curry

Vegan Zucchini and White Bean Curry is a delightful, vegan-friendly dish that combines tender zucchini, hearty white beans, and aromatic spices in a creamy coconut milk base. This easy-to-make curry is perfect for a quick weeknight dinner or a comforting meal any time of the week.
Packed with nutritious ingredients and bursting with flavor, this curry will surely become a favorite in your recipe repertoire. Serve it with steamed basmati rice for a wholesome and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 110 kcal

Equipment

  • 1 Large pot
  • 1 One Set of measuring cups
  • 1 Set of Measuring Spoons
  • 1 Cutting Boards and Knives

Ingredients
  

  • 1 pound zucchini chopped (green or yellow)
  • 2 15 oz cans white beans, drained and rinsed
  • ½ cup coconut milk
  • 1 cup water
  • 2 tbsp olive oil or any oil of your choice
  • 1 medium onion finely chopped
  • 1 tablespoon ginger garlic paste
  • 15 to 20 curry patta leaves
  • 2 Green chillies chopped

Whole Spices

  • 1 tsp cumin seeds
  • 1 tsp red mustard seeds

Ground Spices

  • 1 tsp ground turmeric
  • 1 tsp salt adjust to taste
  • 1 tsp ground fennel powder
  • tsp Garam masala

Additional

  • ⅓ cup fresh coriander leaves and tender stems,chopped
  • 1 or 2 tablespoon lemon juice

Instructions
 

Heat the Oil

  • Place oil in a pan. Set burner to high.

Add Whole Spices and Aromatics

  • Once the oil is very hot, add 15 to 20 curry leaves, 1 teaspoon cumin seeds, and 1 teaspoon red mustard seeds. Stir them quickly to release their flavors.

Add Vegetables

  • Immediately add 1 medium finely chopped onion, 1 tablespoon ginger garlic paste, , chopped chillies, and 1 pound of chopped zucchini . Also, add chopped chilies if desired for extra heat.
  • Let the mixture cook for two minutes without stirring to allow the zucchini to char slightly.
  • Stir the mixture and let it cook for another two minutes.

Add Ground Spices

  • Add the ground turmeric, salt, and ground fennel powder.
  • Stir everything together and let it cook for an additional four minutes, allowing the spices to meld and the vegetables to catch a bit at the bottom of the pan.

Add Coconut Milk and Beans

  • Pour in coconut milk, water, and add white beans
  • Continue cooking on a fast boil . Cover and cook for another five minutes, or until the zucchini is tender and starting to soften.

Finish the Curry

  • Add garam masala
  • Stir in chopped fresh coriander
  • Add the juice to taste. Stir and enjoy!

Video

Notes

1. Make sure to rinse and drain the white beans thoroughly before adding them to the curry.
2. Adjust the amount of salt according to your taste preferences.
3. Fresh coriander adds a bright, fresh flavor; do not skip it.
4. For a richer flavor, you can use full fat coconut milk.
5. The curry leaves can be removed before serving if desired.
*Calories Per Serving is Approximate
Keyword dal recipe