Zucchini sabji (no onion, no garlic)

This zucchini sabji is the Indian courgette recipe I make on repeat. It is a no onion, no garlic dish that is made with spices you already have in your pantry. It is vegan, gluten-free, and works beautifully as a weeknight side dish or as part of a Jain or Sattvic meal.

Zucchini, known as courgette in the UK and koosa in Hindi, is a summer squash that has slowly found its way into Indian kitchens.

Since moving to England, I have used it in place of the gourds we cook with back home, and this zucchini sabji was one of the first recipes I made with it.

If you love cooking with gourds, I recommend that you try my simple bottle gourd recipe and our family favorite bitter gourd recipe.

Why you'll love this zucchini sabji

• A no onion, no garlic dish that is suitable for Jain and sattvic diets, and festival days such as Navratri, when alliums are avoided. Browse my full collection of no onion, no garlic recipes for more ideas.
• A simple recipe that is quick and easy to make with pantry ingredients.
• It is vegan and gluten-free.
• The mild and warming spices let the zucchini shine.
• Baby and toddler-friendly (just pick out the chana dal for younger children).
• Does not require elaborate prepping and is perfect for everyday cooking.

Who is this recipe for?

This simple sabji is especially suited for:

• Jain cooking: no onion, no garlic, no root vegetables are used in this recipe.
• Sattvic and Ayurvedic diets: the spices used here (cumin, coriander, turmeric) are considered sattvic and warming.
• Festival and fasting days: including Navratri and Ekadashi, when allium-free cooking is preferred.
• Everyday cooking: quick enough for a weeknight, simple enough to make without thinking.

Ingredients and Substitutions

When you think of curry, you probably picture a dish with a long ingredient list: onions, garlic, coconut milk, and plenty of spices. Not this one! This simple zucchini sabji comes together with just a handful of pantry staples and is packed with flavor.

For exact quantities, please refer to the recipe card below.

Zucchini: Also known as courgette in the UK, I have come across the dark green variety and the smaller, light green variety. Both work well for this recipe. You do not need to peel courgettes before chopping them.

Chana dal, also known as chickpea lentils, adds a wonderful nutty flavor, a pleasant crunch, and a boost of protein to this dish.

If you love cooking with chana dal, my chana dal fry (a classic version with onion and garlic) is worth a try.

Garam masala: It adds a gentle warmth to the dish that works well with the mildness of zucchini.

You can use your favorite curry powder instead.

Jaggery is unrefined sugar and adds a delicious sweet note to the dish.

You can use demerara or muscovado sugar instead.

Step-by-step Instructions

Making this recipe is as easy as 1, 2, 3. Let's make it!

You'll find the detailed recipe (with video) in the recipe card below.

Step 1: Prep the ingredients.

Begin by soaking the chickpea lentils in warm water for 30 minutes.

Soaking the lentils helps them cook faster, so don't skip this step.

Wash and slice the zucchini into half-moons. Keep the slices evenly thick, not too thick (they'll take longer to cook) and not too thin (they'll turn mushy).

In a bowl, mix the spices with water to form a thick paste. Set aside.

Step 2: Make the sabji.

Place a pan over medium heat and add the oil. Add the spice paste and stir for 1 minute.

Next, add the soaked lentils along with their soaking water and a little extra water. Cover and cook for about 4 minutes.

Padma's top tip: Since lentils take longer to cook than courgettes, giving them a head start helps them soften before the zucchini is added.

Add the sliced courgettes and mix well so the spices coat the vegetables evenly. Cover and cook for another 2-3 minutes.

Add the jaggery and salt, then cover again and cook until the courgettes are tender but still hold their shape. The lentils should be cooked through while still retaining a slight bite.

The gravy should not be too watery. It should be thick enough to coat the vegetables evenly.

Tips and Notes

• This courgette curry tastes best when the vegetable is cooked until soft but not mushy. So make sure to slice the courgettes evenly and to a medium thickness.

• The lentils should also retain a slight bite. This adds a lovely texture contrast to the naturally soft, watery zucchini.

• Don't be tempted to add more water than what's mentioned here. Courgettes already contain a lot of water, and salt will naturally draw it out as they cook, helping to create the gravy.

Serving suggestions

I love having this sabzi with these Indian tortillas.

Or with this buckwheat naan, on days when I want to eat a gluten-free meal.

I also enjoy this curry poured over this simple jeera rice and with some pickled carrots and radishes on the side.

Like me, if you too love cooking with vegetables, then check out my vegetables and greens recipes collection.

Feeding this to your baby or toddler

Zucchini is such a baby-friendly vegetable. Steamed, boiled, or stir-fried, it can be safely introduced to your baby from around 10 months of age.

This recipe is especially appealing because it has a gentle sweetness and is full of flavor without being overly spicy. You can, if you prefer, skip the garam masala and red chili powder when making it for your baby. Also, remember to pick out the chickpea lentils before serving this dish to your child.

FAQs

More zucchini recipes

If you loved this recipe, do check out more recipes using this wonderful vegetable.

• This creamy, coconutty, no-onion, no-garlic zucchini kootu is an all-time favorite. Pair it with rice or enjoy it on its own, and you've got a wholesome one-pot dish that works beautifully as a side or a light main.

• Fun to make and oh-so-simple, these gorgeous zucchini boats with paneer are a crowd-pleaser that kids and grown-ups will both enjoy. And just like this sabji, they have no onion, no garlic either.