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courgette and chickpea curry

Chickpea and courgette curry

A light and delicious summery dish, add this chickpea and courgette curry to your repertoire today. Perfect for making a dent in a glut of courgettes. Suitable for vegans.
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Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian, Vegan
Servings 4 people


  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 inch piece ginger peeled and finely chopped
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • ½ tsp chilli powder optional
  • 2 medium courgettes cut in half lengthways and sliced into half moon shapes
  • 2 medium tomatoes chopped
  • 400 g tin of chickpeas
  • 1 tbsp garam masala
  • Small handful Fresh coriander roughly chopped
  • Salt and pepper


  • Heat 1 tbsp sunflower oil in a large frying pan or heavy based saucepan.
  • Add 1 tsp mustard seeds and 1 tsp 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 tsp ground turmeric, 2 tsp 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 tbsp garam masala. Season to taste with salt and pepper and stir well.
  • Serve with freshly chopped coriander.
Keyword courgette curry
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