Wash and cut the Zucchini into half-moon chunks. You need not peel the Zucchini.
If you do not have prepared tomato masala paste, make it first, and then in the same pan, make this curry.
Heat a pan, add oil, and sliced Zucchini to it.
Cook them on medium flame until they are half done. It took around 5 minutes for me.
Now add onion tomato masala paste and mix it well.
After a couple of minutes, add red chili powder, turmeric powder, coriander seeds powder, garam masala powder, and salt.
Mix everything well and add coconut milk to this curry.
Now reduce the flame and let the Zucchini cook completely for around 5 to 6 minutes. Switch off the flame and add coriander leaves.
Indian-style Zucchini coconut milk curry is ready to serve! This goes well with any rice, Indian flatbread like roti, naan, and even with dosa.