Simple Courgette curry Recipe

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Prepare this light, summery courgette curry in less than an hour – perfect for a vegetarian midweek dinner. It’s also gluten-free and vegan-friendly


  • 1 onion
  • 4 cloves garlic
  • a knob ginger
  • 1 green chilli
  • 2 tbsp sunflower oil
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 8 curry leaves (use dried if you can’t find fresh)
  • 3 courgettes, chopped
  • 1 x 250g tin chopped tomatoes
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • a handful frozen peas
  • a handful of coriander leaves, chopped
  • 1 lemon, cut into wedges
  • rice, to serve


  • STEP 1

    Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.

  • STEP 2

    Heat the sunflower oil in a large frying pan over a medium heat and add the cumin seeds, mustard seeds, and curry leaves, stirring for 30 seconds. Tip the onion paste into the pan with a pinch of salt and cook, stirring, for 10 minutes until darkened slightly.

  • STEP 3

    Add the courgettes, chopped tomatoes, turmeric and garam masala. Refill the can of tomatoes with water 1½ times and add that, too. Bring to the boil, then simmer for 25 minutes until the courgettes have softened.

  • STEP 4

    Tip in the frozen peas and cook for a few minutes, season to taste, then stir in the coriander and serve with lemon wedges and rice.

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