Courgette Curry


Serves 4 as part of an Indian meal

This dish has a mild heat. It is vegetarian and vegan.

Vegetable oil
6 cloves of garlic, finely chopped
3 large or 4 medium courgettes cut into bite sized pieces
Large bunch of finely chopped fresh coriander
1 green or red chilli, deseeded and finely chopped
1 tsp of turmeric
1 ½ tsp of ground cumin
¼ tsp of cayenne
1 small can of chopped tomatoes
1 tsp of finely grated fresh ginger
1 tablespoon of lemon juice
Salt to taste

Heat the oil and fry the garlic until medium-brown. Add all of the other ingredients, season with salt, cover and simmer until the courgettes are tender (about 10 to 20 minutes, depending on the heat and size of the courgette pieces). There shouldn’t be much liquid in this dish, so uncover and simmer away the liquid at the end, if necessary.

As with most Indian recipes, this dish likes to be made ahead and reheated when needed.

Posted in Garnishes & Side Dishes, Recipes, Vegan Dishes, Vegetarian Dishes.

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