
Why I Love This Vegan Zucchini Curry
My Vegan Zucchini Curry is quick to make and doesn't take many ingredients to pack a flavor punch. For as long as I can remember I always have sautéed onions, garlic, and peppers in oil. It wasn't until I found the Your Super products in 2020 that I learned I could sauté in water! One of the reasons I love this recipe is that I don't need to use oil, unlike many other curries I've tried in the past.
The 2nd reason I love this curry is that it is vegan! I try to eat cholesterol-free and low-fat meals as much as possible, which usually leads me to eat vegan. Eating vegan is a fun way to try new recipes, and while I'm not a nutritionist, I'd encourage everyone to try to eat vegan at least once a week.
Next, I'll describe options for this curry - including substitutes, and add-ins!
Vegan Zucchini Curry Options
Whenever I make this curry, I try something different - whether it's a new spice, a different vegetable or substitutes. This keeps me from getting bored with the same meal. Below I will share some ideas for making this curry your own!
Vegetables to try:
Cauliflower
Broccoli
Carrots
Fresh Pumpkin
Spices to try:
Cinnamon
Cardamom
Garam Masala

Substitutes when you have fresh vegetables:
Swiss chard leaves can be used in place of spinach, and as a bonus, the stems can be used to replace the onion!
Miso paste can replace salt if you want more depth of flavor
Freezing Curry For Later
What if you have too much curry? I would highly recommend freezing your curry for later. Freezing curry is as easy as placing cooled curry in a glass jar, putting it on the lid, and popping it into the freezer! Once the lid is on, I recommend writing what is in the jar and the date you put it in, so you don't forget.
Before I go, I'd like to share that while I cook my Vegan Zucchini Curry, I enjoy a super brew latte! This latte gives me sustained energy while I'm in the kitchen.