Easy Courgette Curry

Courgette curry is a creamy and mild dish that packs a lot of flavour. Ready in under an hour, this vegan courgette curry gets a protein boost from chickpeas, and it's just perfect for a midweek dinner the entire family will love.

If you have some courgettes (zucchini) on your hands and you've been wondering what to cook with them, this courgette curry recipe should be on top of your list.

This is one of those easy vegan curries made just with curry powder instead of a long list of spices, but it doesn't mean it's not full of flavour.

I keep several types of curry powder in my spice rack because they come in super handy when you want an aromatic curry and you want it now.

This summery courgette curry is extra nutritious and quite filling thanks to the addition of chickpeas. It's also creamy and goes down a treat with your favourite rice or naan bread.

I typically serve it with this Instant Pot Basmati Rice but it's also perfect with jeera rice.

Why you'll love this courgette curry

• It's hearty and nutritious. The combination of courgette and chickpeas strikes the perfect balance between filling and healthy.
• It requires very little hands on time. Making this curry is mostly a matter of chopping the onion and courgettes. It's then super simple to make it without babysitting the pan for too long.
• The flavour is delicate and balanced. Since this chickpea and courgette curry is not made with a combination of very aromatic spices, everyone will love it!

Ingredients and substitutions

Oil — Any neutral vegetable oil works here. If you prefer to cook without oil, you can saute the onion in some veggie stock or water.

Onion — Dice the onion finely so it browns quickly. Alternatively, you can put it into a food processor with the garlic and ginger and pulse until you get a paste.

Garlic and ginger — Fresh garlic and ginger are best in vegan curries. You can either finely chop or mince them.

Curry powder — I use a medium curry powder for this vegan courgette curry. Mild or hot curry powders are also perfect, depending on how hot you like your curries.

Fresh tomatoes — You can sub these with a can of chopped tomatoes.

Courgettes — You don't have to peel to courgettes for this curry if you want them to still have a firmer texture.

Chickpeas — Canned chickpeas are perfect here for convenience, but you can also use chickpeas that you've cooked from fresh.

Coconut milk — Full-fat coconut milk is great for a creamy result. Use low-fat coconut milk if you want to cut down on calories but keep in mind the curry won't be as creamy.

Fresh coriander — This is optional but highly recommended for an extra touch of brightness and flavour.

How to make courgette and chickpea curry

Heat the oil in a large, deep pan and cook the onion for 7-8 minutes over medium heat until it softens and starts to brown at the edges.

Stir in the garlic and ginger and continue to cook for another minute until fragrant.

Next, stir in the curry powder and cook for a further 1-2 minutes, stirring often.

Add the fresh tomatoes and cook for 1-2 minutes until they start to break down.

Add the courgettes and water. Bring to a boil, lower the heat to low-medium, and simmer for 10 minutes or until the courgettes have softened considerably.

Stir in the chickpeas and coconut milk and continue to simmer for 5 minutes until the sauce thickens.

Add the fresh coriander, season to taste and serve over rice or with naan breads.

Recipe notes and tips

• If you want to make this courgette curry lighter, you can omit the coconut milk altogether.
• This is a great curry to use any leftover veggies you may have in the fridge. Aubergines and mushrooms are perfect because they cook in just about the same amount of time as courgettes.
• The curry will keep well in the fridge for up to 3 days in an airtight container and you can reheat it on the stovetop or in the microwave.

If you liked this courgette curry, you might also like some of my other easy vegan curry recipes:

• Vegan Tofu Massaman Curry
• Thai Mango Curry with Chickpeas
• Vegan Madras Curry with Crispy Tofu
• Spicy Brazilian Coconut Curry with Chickpeas
• Aubergine Coconut Curry with Peanut Butter

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