After yesterday’s dry curry with zucchini, today I have a gravy curry that goes really well with rotis and even rice. I remember the first time I tried making this gravy curry for rotis couple of years ago. I didn’t have any other vegetable in the fridge except for some zucchini and I had to make something to serve along with rotis. So I made this curry with tomato puree and almond butter and it came out creamy and delicious. It has become one of my favorite go-to roti side dish or even rice and has been on the rotation ever since.
I have tried few different ways to thicken the curry and make it creamy: I either add almond butter (or soaked and ground almonds or cashews) or some thick coconut milk. Apart from these vegan options, I have also used heavy cream or some whole milk or yogurt. So the options are endless to make this dish.
I usually keep the spices simple and use only garam masala and red chili powder, but you can amp up the spiciness with some ground cumin and coriander powders. I’ve occasionally added Kitchen King masala as well.
Zucchini is a blank canvas and is adaptable to just about any additions. To add some protein to the dish, green peas, cooked chickpeas, paneer or tofu can be added.