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    Home » Recipes » Curry

    Creamy Courgette (Zucchini) Curry: Easy Recipe

    Published: May 28, 2021 · Modified: Jan 30, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 8 Comments

    Jump to Recipe Print Recipe
    Courgette curry pin image.

    This delicately spiced and fragrant creamy courgette curry (zucchini 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!

    Courgette and chickpea curry.

    Does anyone else end up with more courgettes than they know what to do with? If the answer is yes, then this simple 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!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 How to make courgette curry
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Uses up a glut of courgettes
    • Simple curry
    • Vegetarian friendly
    • Easy to make
    • Freezes well

    🥘 Ingredients

    Ingredients needed for courgette curry.
    • 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.

    🔪 How to make courgette curry

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Heat the oil in a large 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.

    Step by step courgette curry photo instructions.

    Four: Stir in the chickpeas, tinned tomatoes, and mango chutney. Simmer on a medium heat 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.

    Step by step courgette curry photo instructions part 2.

    🍴 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, red pepper, 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.
    Courgette curry with chickpeas.

    🥡 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

    What is the difference between zucchini and courgette?

    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

    Do I have to peel the skin on a courgette?

    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

    Courgette Frittata

    Courgette Brownies

    Courgette Burgers

    Courgette and Pancetta Pasta

    Roast Courgettes with Lemon and Garlic

    🍽️ More family-friendly recipes

    Popular curries from the Effortless Foodie kitchen!

    • Easy Leftover Chicken Curry Recipe
    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Courgette curry in a red pan.
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    5 from 7 votes

    Creamy Courgette Curry

    This delicately spiced and fragrant creamy courgette curry is a great way of using up a glut of courgettes from your garden or allotment!
    Course Main Course
    Cuisine Indian
    Keyword courgette and chickpea curry, courgette curry
    Prep Time 8 minutes
    Cook Time 25 minutes
    Total Time 33 minutes
    Servings 4
    Calories 506kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Measuring Spoons
    • Shallow Casserole

    Ingredients

    Metric - US Customary
    • 1 tablespoon Olive Oil
    • 1 Onion peeled and chopped
    • 2 Garlic Cloves peeled and chopped
    • 1 teaspoon Fresh Ginger peeled and grated
    • 2 tablespoon Coriander Stalks chopped (reserve the leaves for garnish)
    • 2 tablespoon Medium Curry Paste
    • 1 teaspoon Cumin
    • 1 teaspoon Garam Masala
    • ½ teaspoon Turmeric
    • ½ teaspoon 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 tablespoon Mango Chutney
    • 250 ml Coconut Cream
    • 2 tablespoon 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

    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 the microwave.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Creamy Courgette Curry
    Amount per Serving
    Calories
    506
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    21
    g
    131
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    172
    mg
    7
    %
    Potassium
     
    1091
    mg
    31
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    2470
    IU
    49
    %
    Vitamin C
     
    72
    mg
    87
    %
    Calcium
     
    145
    mg
    15
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Curry Recipes

    • Easy Homemade Chicken Tikka Masala
    • Easy Chicken Korma Recipe
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    • Easy Slow Cooker Chicken Curry Recipe

    Reader Interactions

    Comments

    1. Cathleen

      May 28, 2021 at 3:10 pm

      5 stars
      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!!

      Reply
    2. Emily Flint

      May 28, 2021 at 3:17 pm

      5 stars
      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!

      Reply
    3. Deirdre

      May 28, 2021 at 3:32 pm

      5 stars
      This tasted so good, was the perfect way to use up the courgettes that had been lurking at the back of my fridge!

      Reply
    4. Marlynn

      May 28, 2021 at 4:21 pm

      5 stars
      I love curries and was so excited to try this. It's as delicious as it looks and sounds! Such a satisfying meal.

      Reply
    5. Sandra

      August 02, 2021 at 6:31 pm

      5 stars
      Lovely curry, so easy to make and tastes delicious

      Reply
      • Beth Sachs

        August 03, 2021 at 2:08 pm

        Hi Sandra! So glad you enjoyed it!

        Reply
    6. Kirke Mae

      August 17, 2021 at 2:41 pm

      Thank you for this receipt it´s delicious !!:)

      Reply
      • Beth Sachs

        August 17, 2021 at 2:49 pm

        So glad you enjoyed it!

        Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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