Creamy Courgette and Chickpea Curry

Name: Creamy Courgette and Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 400 g chickpeas, drained; 3 courgettes; 1 red onion, finely sliced; 1-2 red chillies, finely chopped; 40 g ginger, peeled and finely grated; 4 clove garlic, finely grated; 2-3 tbsp sunflower oil; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 400 g chopped tomatoes; 400 g coconut milk; cooked basmati rice, to serve

This creamy courgette curry is a comforting vegan dinner packed with chickpeas, tomatoes, coconut milk, and warming spices. Golden-fried courgettes add rich flavor and texture, making this an easy, satisfying meal for weeknights or meal prep.

Servings4 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

chickpeas, drained
400 g
courgettes
3
red onion, finely sliced
1
red chillies, finely chopped
1
ginger, peeled and finely grated
40 g
garlic, finely grated
4 clove
sunflower oil
2 tbsp
garam masala
2 tsp
ground cumin
1 tsp
ground turmeric
1 tsp
chopped tomatoes
400 g
coconut milk
400 g
cooked basmati rice, to serve

Step-by-Step Instructions

Trim the courgettes and cut them in half lengthways. Use a teaspoon to scrape out most of the soft, watery seeds, then roughly chop the seeds and set them aside. Slice the courgette halves into bite-size pieces.

Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the courgette pieces and cook for 8-10 minutes, turning occasionally, until lightly golden. Transfer to a plate, leaving the oil in the pan.

Add the sliced red onion to the pan, along with the remaining 1 tbsp oil if needed. Cook for 6-8 minutes until softened and starting to brown. Stir in the chopped chillies, grated ginger, and garlic, and cook for 2 minutes until fragrant. Add the garam masala, cumin, and turmeric, and stir for 30 seconds to toast the spices.

Add the chickpeas, chopped tomatoes, coconut milk, and the reserved courgette seeds. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce starts to thicken.

Return the cooked courgettes to the pan and simmer for another 8-10 minutes, until tender and well coated in the sauce. Serve hot with cooked basmati rice and any sides you like.