Zucchini Curry

Zucchini Curry

Zucchini Curry is an easy to prepare deliciously spicy vegan recipe.

Zucchini Curry
Zucchini Curry


2 Zucchini Squash, large size
2 Sweet Potatoes, medium size
2 Onions, large size
3-4 Carrots
1 cup Raisins
1 28-oz. can Tomatoes, crushed
2 tsp. Cumin, ground
2 tsp. Paprika
2 tsp. Turmeric
1 tsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Brown Basmati Rice cooked in 6 cups Water


This vegan zucchini curry recipe will serve 6-8 adults for a main meal, and  it is great for leftovers so you don’t have to cook every day (leftovers can be  stored in the covered baking dish in the refrigerator for a few days). Serve  over a bed of brown basmati rice (any leftover rice can also be stored in the  covered pot in the refrigerator).

Begin by placing the rice pot and water on the stove, and bring it to a boil.

While the rice water is heating, clean and peel the onions, carrots and sweet potatoes. Dice the onions and sweet potatoes into bite size pieces (as shown in the photo), and place in a 4 quart covered baking dish. Slice the carrots and add to the baking dish. Add the cumin, paprika, turmeric, cinnamon, and hot pepper, and mix well.

When the water in the rice pot begins to boil, add the rice, cover the pot, reduce the heat to simmer, and continue cooking until all the water is absorbed into the rice.

Wash and clean the zucchini, and remove the stem and flower ends. Slice lengthwise into 1/2 to 3/4 inch thick strips, and slice the zucchini strips into the baking dish. The final volume of the diced veggies should fill the  4 quart baking dish (they will cook down to allow for the addition of the remaining ingredients). Mix well.

Bake the veggies in the covered baking dish in the microwave oven on high heat, or in a conventional oven at 350 degrees F., mixing every 10 minutes to ensure uniform cooking until the onions become semi-translucent.

When the veggies are cooked, add the crushed tomatoes and raisins, mix well, cover the baking dish and cook for another 10 to 15 minutes to heat the tomatoes and blend the flavors.

Serve and Enjoy!

lambrt-60The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live

See our Recipes Table of Contents on our archival web site for all our vegan recipes.

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