Zucchini Stir Fry: Savor Vegan Goodness, Indian Style
Summer zucchini overflowing? Here’s a delicious solution! This zucchini stir-fry recipe transforms zucchini into a flavorful and satisfying vegan dish. The secret ingredient? Chickpea flour, which adds a delightful crunch and a protein boost. Plus, the Indian spice blend takes things up a notch. Ready in under 20 minutes, it’s a perfect weeknight dinner.
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This Zucchini Stir Fry with Chickpea Flour takes a simple vegetarian dish to a whole new level. The recipe utilizes chickpea flour, a gluten-free alternative, to create a satisfyingly crispy coating on the zucchini. This adds a delightful textural contrast to the tender zucchini ribbons.
The real star of the show, however, is the warm and aromatic Indian spice blend that infuses the stir-fry with an authentic Indian flavor profile. This dish comes together quickly, making it a perfect weeknight meal solution.
Ingredients
Zucchini: Select firm zucchini for the best results. These will hold their shape well during stir-frying. Avoid using overripe zucchini, as they tend to be watery and mushy.
Chickpea Flour: Also known as gram flour or besan, this gluten-free flour adds a delightful crunch to the zucchini.
Spices: This recipe combines garam masala and ground turmeric for its earthy warmth and vibrant color. I also add chili powder or cayenne pepper for a touch of heat. This can be adjusted to your desired level. Start with a smaller amount and adjust to your preference.
Aromatics: Fresh onion and garlic form the base of the flavor profile. Curry leaves add a touch of citrus and depth. Fresh leaves are ideal, but dried leaves can be substituted in a pinch.
Fresh Finish: A squeeze of lemon or lime juice brightens the flavors. Freshly chopped cilantro is the perfect finishing touch, adding a delightful freshness with its vibrant flavor and aroma.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Take the sliced zucchini in a mixing bowl. Add chickpea flour, garam masala, turmeric powder, chili powder, and salt. Mix well making sure all the zucchini slices are well coated.
Step 2: Heat oil in a frying pan on medium heat. Add onions, garlic, and curry leaves. Saute for 3-4 minutes or until the onions begin to brown.
Step 3: Add the zucchini chickpea flour mixture and mix gently. Cover and let it cook for 5-6 minutes or until the zucchini is done.
Step 4: Increase the heat and let the zucchini brown slightly. Turn off the heat and top with cilantro and lemon/lime juice.
Expert Tips
- Ensure each zucchini slice is thoroughly coated with the chickpea flour and spice mixture. Tossing them in a mixing bowl ensures an even flavor distribution and helps create a uniform, crispy coating.
- Keep a close eye on the zucchini as it cooks to prevent it from becoming overly soft. Cooking it covered for 5-6 minutes allows it to steam and soften while retaining a slight crunch.
- After the zucchini is cooked, increase the heat to let it brown slightly. This step adds a caramelized flavor to the dish.
Serving Suggestions
Versatile Side Dish: This stir-fry is a flavorful accompaniment to grilled chicken, fish, tofu, or other protein sources for a complete meal.
Indian Meal: You can incorporate this zucchini stir-fry into a traditional Indian meal alongside rice, home-style dal, raita, and other Indian dishes.
Lunch Wrap Idea: Leftovers can be used as a filling for wraps. Spread hummus on a whole-wheat tortilla, add the stir-fry mixture, and top it with fresh vegetables like cucumber and tomato for a quick lunch.
Buddha Bowl Base: This stir-fry can serve as an element in a nourishing Buddha Bowl. Skip roasted veggies in this lentil Buddha bowl and replace it with stir-fried zucchini for a complete meal.
Scaling this recipe
This recipe can be easily doubled or tripled to feed a crowd. Simply adjust the ingredient quantities proportionally. Use a larger pan to accommodate the increased volume and ensure even cooking.
Also, adjust the cooking time slightly depending on the amount you are preparing. For larger batches, cook the zucchini in batches to prevent overcrowding the pan, which can lead to steaming instead of searing.
Storage Tips
Leftover Zucchini Chickpea Flour Stir Fry can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in a pan with a splash of water or broth to prevent drying out.
While this stir-fry can be frozen, the texture of the zucchini will be affected. The zucchini will likely lose its crispness and become a bit softer upon thawing.
More Recipes Using Chickpea Flour
- Make this 3-Ingredient Chickpea Tofu at home in minutes! It’s vegan, soy-free, and packed with protein!
- This Chickpea Tofu Tikka Masala recipe features chickpea flour tofu, a delicious and protein-packed alternative. Simmered in a vibrant Tikka Masala sauce, it’s a vegetarian delight perfect for any night.
- This Chickpea tofu Buddha bowl is the perfect protein-rich, vegan lunch that’s easy to prep and entirely soy-free! Crispy chickpea tofu, savory vegetables, and a delicious peanut sauce (made without soy) come together for a healthy and satisfying meal.
If you tried this Zucchini Chickpea Flour Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan
- Mixing bowl
Ingredients
- 1 large zucchini slit lengthwise and sliced
- ¼ cup chickpea flour
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon chili powder or cayenne
- 2 tablespoons oil
- ½ small onion sliced
- 2-3 cloves garlic crushed
- 4-5 curry leaves
- ½ teaspoon salt adjust as per taste
- 2 teaspoon lemon juice or lime juice
- 1 tablespoon cilantro chopped
Instructions
- Take the sliced zucchini in a mixing bowl. Add chickpea flour, garam masala, turmeric powder, chili powder, and salt. Mix well making sure all the zucchini slices are well coated. Set it aside.
- Heat oil in a frying pan on medium heat. Add onions, garlic, and curry leaves. Saute for 3-4 minutes or until the onions begin to soften.
- Add the zucchini chickpea flour mixture and mix well. Cover and let it cook for 5-6 minutes or until the zucchini is done.
- Increase the heat and let the zucchini brown slightly. Turn off the heat and top with cilantro and lemon/lime juice. Serve hot.
Nutrition
