This zucchini coconut curry is creamy, warmly spiced, and ready in 30 minutes. Browning the zucchini first keeps it distinct, while a short simmer brings the sauce together without turning the vegetables soft.
Heat half the oil in a wide skillet over medium-high heat. Add the zucchini in one layer and cook for 4 to 5 minutes, turning once, until lightly browned but still firm. Transfer to a plate.
Reduce the heat to medium and add the remaining oil. Cook the onion for 4 minutes. Stir in the garlic, ginger, curry powder, cumin, and chili flakes for 30 seconds, just until fragrant.
Add the coconut milk, tomatoes, and salt. Bring to a gentle simmer and cook uncovered for 6 to 8 minutes, stirring occasionally. Return the zucchini and simmer for 3 minutes. Fold in the spinach and cook for 1 minute, until just wilted.
Remove the pan from the heat. Stir in the lime juice, taste, and adjust the salt if needed. Serve with basmati rice and cilantro. Keep the simmer gentle: hard boiling may split the coconut milk and soften the zucchini too quickly.
Yes, but the sauce will be thinner. Simmer it for an extra 2 minutes before returning the zucchini.
Refrigerate in a covered container for up to 3 days and reheat gently.
Separate browning and a short final simmer make this quick coconut curry creamy while preserving the zucchini’s texture.