Tania's Zucchini Curry Is Packed With Veggies, Spice, And Everything Nice

By The Wild Women Team

There's not much better than sitting down with a warm bowl of curry, by the fire, after a long winter's day. If you're looking for a dish that adds extra veggies to your diet, isn't fussy, and is still lush and flavourful, this is a perfect dish for you. 

Tania's zucchini curry will become a staple in your household in no time. It's absolutely jam-packed with goodies, spice and everything nice. And you certainly won't miss the meat.


  • 4 cloves of garlic
  • 1 teaspoon of chopped ginger
  • 1 tablespoon of ground cumin
  • 1 tablespoon of fresh grated turmeric
  • 2 sliced Bird's eye chillis (if you want some heat)
  • 2 Kaffir lime leaves
  • 1 large zucchini (sliced)
  • 4-5 button mushrooms 
  • 1 cup of eggplant (diced)
  • 1 cup of vegetable stock
  • 1/2 cup of coconut milk
  • Coriander leaves (to garnish)


  1. Combine all the spices with some olive oil in a pot over low heat. 
  2. Add your eggplant, zucchini and mushrooms to the pot. Sauté the vegetables until they're slightly browned.
  3. Add vegetable stock and coconut milk and bring to the boil. Turn the heat down and simmer until veggies are cooked to your taste and the sauce thickens.
  4. Garnish with coriander leaves and a drizzle of lime juice.

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