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chickpea and courgette curry in bowl

Chickpea and courgette curry

This light and delicious chickpea and courgette curry is perfect for making a dent in a glut of courgettes. Suitable for vegans.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian, Vegan
Servings 4 people
Calories 191 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. Leftovers can be stored in the fridge for 2-3 days.
  3. While this recipe can be frozen safely, I don't recommend it because the courgette can change texture after freezing.

Nutrition

Calories: 191kcalCarbohydrates: 27gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 22mgPotassium: 675mgFiber: 8gSugar: 8gVitamin A: 807IUVitamin C: 30mgCalcium: 76mgIron: 3mg
Keyword courgette curry
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