This delicately spiced and fragrant creamy courgette curry is a great way to use up a glut of courgettes from your garden or allotment!
Made with store-cupboard ingredients, the coconutty courgette curry with chickpeas and red peppers is easy and quick to make, and perfect for your next curry night!
Does anyone else end up with more courgettes than they know what to do with? If the answer is yes, then this vegetarian courgette curry is the recipe you've been looking for! After all, there are only so many courgette fritters you can eat (however yummy they are!).
An added bonus is that it freezes well too, so why make a double (or triple) batch if you have A LOT of courgettes!
Have you seen my courgette and tomato bake? Another great recipe if you have a lot of courgettes to use up!
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✔️ Why should you try it?
- Uses up a glut of courgettes
- Vegetarian friendly
- Easy to make
- Freezes well
🥘 Ingredients
- Courgettes - 2 medium courgettes, halved and sliced into 2cm chunks.
- Onion
- Garlic
- Ginger
- Coriander - you'll need both the stalks and the leaves for this recipe.
- Indian Spices - a combination of cumin, garam masala, turmeric and ground coriander.
- Curry Paste - I used a medium curry paste but go hotter if you like things spicy.
- Red Pepper - sliced into strips.
- Tin of Chickpeas - 400g tin drained and rinsed.
- Tin of Tomatoes - or use passata if you like your curry sauces smooth.
- Mango Chutney - helps balance the acidity of the tomatoes.
- Coconut Cream - gives the curry a delicate coconut taste and silky smooth finish to the sauce.
- Natural Yogurt - for an extra creamy hit, but leave this out if you want to make the recipe suitable for vegans.
- Olive Oil - for frying.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a frying pan or shallow casserole and fry the onion, garlic, fresh ginger and chopped coriander stalks for 4 minutes until beginning to soften.
Two: Stir in the curry paste and spices and cook for a further 2 minutes.
Three: Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
Four: Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
Five: Pour in the coconut cream, stir and simmer for 5 more minutes.
Six: Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.
🍴 Serving suggestions
Serve the creamy courgette curry with pilau rice or turmeric rice, naan bread, and raita. I'll often make a mild chicken curry to go with it too, as it's a curry I know my kids will eat.
📖 Variations
- Up the heat by adding 1 chopped red chili at the same time as the onion and garlic.
- Try different vegetables such as aubergine, green beans, spinach, and cubed sweet potato.
- Add leftover cooked chicken to the curry to bulk it out.
- Swap the medium curry paste for mild, if you prefer your curries less spicy.
- Reduce the fat by using low-fat coconut milk instead of coconut cream.
🥡 Storage
The curry will keep in the fridge for up to 3 days. Reheat until piping hot in the microwave.
The courgette curry can also be frozen for up to 3 months. Defrost in the fridge before reheating it in the microwave.
❓ FAQs
Courgette and zucchini are the same things. Zucchini is the common term used in the US, while courgette is used among French and British people
No, the skin is completely edible. There is no need to peel it prior to cooking.
😋Related recipes
More courgette recipes to try!
Baked Feta Pasta with Tomatoes and Courgettes
🍽️ More family-friendly recipes
Popular curries from the Effortless Foodie kitchen!
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Recipe
Creamy Courgette Curry
Ingredients
- 1 tbsp Olive Oil
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 1 tsp Fresh Ginger peeled and grated
- 2 tbsp Coriander Stalks chopped (reserve the leaves for garnish)
- 2 tbsp Medium Curry Paste
- 1 tsp Cumin
- 1 tsp Garam Masala
- ½ tsp Turmeric
- ½ tsp Ground Coriander
- 2 Courgettes halved and chopped into 2cm chunks
- 1 Red Pepper deseeded and sliced
- 400 g Tin of Chickpeas drained and rinsed
- 400 g Tin of Chopped Tomatoes
- 2 tbsp Mango Chutney
- 250 ml Coconut Cream
- 2 tbsp Natural Yogurt
Instructions
- Heat the oil in a frying pan or shallow casserole and fry the onion, garlic, fresh ginger and chopped coriander stalks for 4 minutes until beginning to soften.
- Stir in the curry paste and spices and cook for a further 2 minutes.
- Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
- Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
- Pour in the coconut cream, stir and simmer for 5 more minutes.
- Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.
Video
Notes
- Up the heat by adding 1 chopped red chili at the same time as the onion and garlic.
- Try different vegetables such as aubergine, green beans, spinach, and cubed sweet potato.
- Add leftover cooked chicken to the curry to bulk it out.
- Swap the medium curry paste for mild, if you prefer your curries less spicy.
- Reduce the fat by using low-fat coconut milk instead of coconut cream
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Cathleen
I am obsessed with curry of any kind, and this one looks like no exception. This will definitely be a staple in my house. Thanks so much for the recipe!!
Emily Flint
The flavors in this curry sound amazing! I'm so glad you can freeze for later. I'm going to make some and save it for our camping trip!
Deirdre
This tasted so good, was the perfect way to use up the courgettes that had been lurking at the back of my fridge!
Marlynn
I love curries and was so excited to try this. It's as delicious as it looks and sounds! Such a satisfying meal.