This light and delicious courgette curry is perfect for making a dent in a glut of courgettes. Suitable for vegetarians and vegans.
Courgettes make a delicious curry and this recipe is no exception.
Rather than a heavy, rich curry, this tomato, chickpea and courgette curry is extremely light. This makes it perfect for a warm summer's day.
First thing's first - what are courgettes?
If you already know what a courgette is you're probably wondering why I've even bothered to answer this question.
The reason I've chosen to do so is that courgettes are known as zucchini in many parts of the world. In my experience people that call them zucchini have never heard of a courgette!
The same goes for eggplant (aubergine), arugula (rocket) and rutabaga (swede). Is it just me that finds this fascinating?
Courgettes - or zucchini - are a type of summer squash. Left to grow they turn into marrows. However, they're more common in their smaller variety - as a courgette.
Perfect for a glut of courgettes
When I was a kid my dad used to grow lots of vegetables in his veggie plot at the back of our garden.
And every year without fail we would end up with a glut of courgettes.
If you're in that position then this courgette curry is the recipe for you.
Fancy growing your own courgettes?
I can't claim to be much of a gardener but I have managed to grow my own courgettes over the years - often in grow bags.
The RHS site has some good advice about how to grow your own courgettes if you'd like to give it a go.
Courgettes are delicious sautéd or fried. Served with pasta, lemon and pine nuts they make a delicious summer meal.
Read more about how to cook courgettes.
More courgette recipes
Here are some more courgette recipes you might like:
- Courgette fritters are delicious - these ones use an egg to bind them but use gram flour instead if you are vegan.
- Courgette noodles - a healthy alternative to pasta
- Chocolate and courgette muffins - one of my kids' favourite recipes
- Overnight oats with courgette - a wonderful way to start the day
- Courgette cookies - a healthy and delicious snack
- Banana and courgette pancakes - get some veg in at breakfast time
- Courgette and lemon cake - a light and fresh bake
- Courgette polpette - a summer classic
- Courgette stir fry - a quick and easy dinner
Ingredients for courgette curry
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You do need a few different spices to make my chickpea and courgette curry. These are fairly common spices, and if you don't already have them I recommend that you get them as you'll use them time and time again.
- cumin seeds
- mustard seeds
- ground coriander
- chilli powder (optional), and
- garam masala.
The other ingredients that I've used in my summer courgette curry are:
- tinned chickpeas
- fresh coriander, and
- salt and pepper.
How to make summer chickpea and courgette curry
Please do not reproduce this recipe without permission.
If you've made this recipe please a star rating and comment below. Thank you!
Chickpea and courgette curry
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 inch piece ginger peeled and finely chopped
- 1 teaspoon turmeric
- 2 teaspoon ground coriander
- ½ teaspoon chilli powder optional
- 2 medium courgettes cut in half lengthways and sliced into half moon shapes
- 2 medium tomatoes chopped
- 240 g cooked chickpeas 1 standard 400g tin, drained and rinsed
- 1 tablespoon garam masala
- Small handful fresh coriander (cilantro) roughly chopped
- Salt and pepper
- Heat 1 tablespoon sunflower oil in a large frying pan or heavy based saucepan.
- Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Heat until the mustard seeds begin to pop, then add 1 chopped onion.
- Stir well and fry for around 10 minutes until the onion is cooked. Add 2 chopped cloves of garlic and a 1 inch piece of chopped ginger. Stir well and cook for a minute.
- Add 1 teaspoon ground turmeric, 2 teaspoon ground coriander and a pinch of chilli powder if desired. Stir to mix.
- Add the 2 courgettes cut into half moon shapes. Stir well until mixed in the onion and spice mixture and cook over a low heat for around 10-15 minutes until softened and turning golden brown. If they stick you can add a dash more oil or water. Don’t be tempted to add too much water as the courgettes will release extra water as they cook.
- When soft add the 2 chopped tomatoes and cook for a five minutes until broken down.
- Drain and rinse a tin of chickpeas and stir through the courgette curry. Cook for a further five minutes.
- Add 1 tablespoon garam masala. Season to taste with salt and pepper and stir well.
- Serve with freshly chopped coriander, and rice or naan breads.
- Nutritional information is approximate and is intended as a guide only.
- Leftovers can be stored in the fridge for 2-3 days.
- While this recipe can be frozen safely, I don't recommend it because the courgette can change texture after freezing.
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