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Zucchini(Courgette)-Yellow Squash Curry.


Safiya | Feast with Safiya
Super quick and easy one-pot Zucchini-Yellow Squash Stir fry with a kick of Indian spices.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Servings 5
Calories 148 kcal


For Stir Fry

  • 1 large Yellow Squash
  • 3 medium Zucchini
  • 2 large Roma Tomatoes
  • 1/2 cup diced onions
  • A handful of chopped Cilantro
  • 3 tablespoons oil
  • 1/4 cup water
  • 1 tablespoon Ginger-Garlic paste
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon Jaggery
  • A squeeze of lemon juice
  • Salt to taste

For tempering

  • 2-3 whole Kashmiri dry chili
  • 1/4 teaspoon Cumin seed
  • 1/4 teaspoon Fenugreek seed
  • 1/4 teaspoon Mustard seed


  • Wash, peel, and dice the squash and zucchini. Remove any hard seeds from the yellow squash. Dice tomatoes and onions.
  • Heat oil in a large skillet or a wok on medium-high heat. Add dried chili, fenugreek, cumin, and mustard seeds. Once the mustard seeds start to pop, add diced onions. Cook onion until golden.
  • Add tomatoes, turmeric powder, salt, and cumin-coriander powder to the skillet. Stir well and cook until tomatoes break easily and oil starts to separate. 
  • Add Kashmiri chili powder to the skillet and stir well. Add diced squash and zucchini. Mix everything well and add water. Bring the heat down to low-medium. Cover and cook for 15-20 minutes or until squash is tender. 
  • Add jaggery and squeeze half lemon. Mix well and turn the heat off. 
  • Garnish the Sabzi with chopped cilantro and serve it with hot Roti or as a side for Daal-Chawal(Rice and Lentils soup).
Keyword Gluten-Free, Stir fry, Vegan, Yellow Squash, Zucchini