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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

Ingredients

  • 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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