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Courgette curry in a red pan.
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5 from 7 votes

Creamy Courgette and Chickpea Curry

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

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Equipment

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.
    1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 teaspoon Fresh Ginger, 2 tablespoon Coriander Stalks
  • Stir in the curry paste and spices and cook for a further 2 minutes.
    2 tablespoon Medium Curry Paste, 1 teaspoon Cumin, 1 teaspoon Garam Masala, ½ teaspoon Turmeric, ½ teaspoon Ground Coriander
  • Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
    2 Courgettes, 1 Red Pepper
  • Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
    400 g Tin of Chickpeas, 400 g Tin of Chopped Tomatoes, 2 tablespoon Mango Chutney
  • Pour in the coconut cream, stir and simmer for 5 more minutes.
    250 ml Coconut Cream
  • Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.
    2 tablespoon Natural Yogurt

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, yellow pepper, and cubed sweet potato.
  • Add leftover cooked chicken to the curry to bulk it out, or make a mild chicken curry to eat alongside it.
  • Swap the medium curry paste for mild (like korma), if you prefer your curries less spicy.
  • Reduce the fat by using low-fat coconut milk instead of coconut cream.
 
Storage:
Store - Once cool transfer the curry to an airtight container and store in the fridge for up to 3 days. Reheat until piping hot in the microwave.
Freeze - The courgette curry can also be frozen for up to 3 months. Defrost in the fridge before reheating it in the microwave or on the hob (stovetop).
 
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.
 

Nutritional Information (Approximate)

Calories: 506kcal | Carbohydrates: 52g | Protein: 15g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 172mg | Potassium: 1091mg | Fiber: 13g | Sugar: 18g | Vitamin A: 2470IU | Vitamin C: 72mg | Calcium: 145mg | Iron: 7mg
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