Heat the vegetable oil in a large pan over medium heat.

Add the chopped onion and sauté until it becomes translucent.

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.

Sprinkle the ground turmeric, ground cumin, ground coriander, and chili powder into the pan. Stir well to combine with the onion mixture.

Add the diced zucchini to the pan and cook for 5 minutes, stirring occasionally.

Pour in the chopped tomatoes and coconut milk. Stir to combine all the ingredients.

Bring the curry to a gentle simmer and let it cook for 15-20 minutes, or until the zucchini is tender.

Season with salt according to taste.

Garnish with fresh coriander leaves before serving.

Serve the zucchini curry hot with rice or bread.