This creamy courgette and chickpea curry is a deliciously rich and satisfying vegan curry. It's packed with tender courgettes, chickpeas and warming spices. Perfect for a tasty weeknight dinner that the whole family will enjoy.
Jump to:
This chickpea and courgette curry is one of my favourite ways of using up courgettes! The courgettes soak up all the flavours from the rich and creamy sauce. I've added chickpeas for protein, but they also add some nice texture to this curry.
The creamy coconut ties everything together, making this a hearty and satisfying vegan curry. So whether you're meal prepping or looking for a tasty filling weeknight dinner, this curry is definitely worth a try. The leftovers are really great too! If you like this, then you'll love my Chickpea and Spinach Curry!
❤️ Why You'll Love This Courgette Curry
If you're looking for a tasty and satisfying curry, this courgette curry ticks all the boxes. It's:
- 100% Vegan and Gluten-Free
- Made from simple pantry ingredients
- Creamy, comforting and filling!
- Leftovers are even better
- Great for using up a glut of courgettes
📝 Ingredient Notes
Here's what you'll need to make this Courgette and Chickpea Curry. See the printable recipe card below for a detailed ingredient list and instructions.
- Courgettes - they should be fresh and they should feel firm when you touch them.
- Coconut Cream - I use coconut cream for this recipe as it adds more flavour and you get a thicker, creamier sauce. I have made this with coconut milk, which gave me a good result, but the sauce wasn't as creamy and was a little on the looser side.
- Vegetables - To add more veggies to this curry, I added a green pepper and some chestnut (crimini mushrooms). You can play around with different veggies here, or try adding spinach if you have some.
- Coriander - I added some coriander at the end of cooking, which adds a nice freshness to the curry.
👩🍳 Top Tips For This Courgette Curry
- Cook your onions for a good 15 minutes until they are golden. This will release some sweetness from the onions, adding a better flavour to your curry.
- There is no need to remove the seeds from the courgettes; they will stay firm once you cook them first, then add them towards the end of cooking.
- Creamed Coconut Block - I mash the creamed coconut, then add boiling water to it, sttir it until it dissolves and then add it to the curry. I have made this with coconut milk, which works very well too.
Courgette and Chickpea Curry
Ingredients
- 3 medium courgettes (600g) cut into half moons
- 2 tablespoon coconut oil divided into two portions
- 1 med brown onion finely chopped
- 4 cloves of garlic finely minced or put through a garlic press
- 40 g fresh ginger Skin removed, then finely grated
- 1 tablespoon of finely chopped fresh red chilli pepper
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon medium curry powder
- 1 tablespoon tomato puree
- 1 medium green bell pepper seeds removed and pithed, then roughly chopped
- 180 g mushrooms I used brown mushrooms, wiped clean then sliced
- 1 x 400g can of chopped tomatoes + ¼ can of water
- 1 x 400g can of chickpeas drained and rinsed under cold water
- 80 g creamed coconut added to 100ml of boiling water or 100ml of coconut milk/coconut cream
- 2 tablespoon fresh coriander chopped finely
- 1 small lime the juice of
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat one tablespoon of coconut oil in a large sauté pan or a frying pan with high edges.Add the chopped courgettes along with a pinch of salt. Fry over a medium-high heat until the courgettes start to turn golden. This will take 10 - 15 minutes so mae sure to stir them often to avoid burnun.Remove from the pan and set aside in a bowl until later.
- If you need more oil, add it to the pan now, then add the chopped onion with a small pinch of salt. Cook for about 15 minutes or until the onion is golden.Add the ginger and garlic and cook for a minute, then add the spices, cook for another minute.Add the tomato and stir well, if the pan is too dry dry add a good splash of water.
- Now add the chopped green and the mushrooms, stir well so that they are covered in the spice mixture.
- Now, pour in the chopped tomatoes. Fill the empty can with cold water and add that to the pan too. Stir well.
- Add the coconut milk and then the chickpeas, and simmer for 10 minutes.
- Finally, add the chopped coriander, lime juice and the courgettes. Cook for another 10 minutes. Check the seasoning, then serve with basmati rice.
Notes
- Nutritional Information is calculated automatically and should only be used as an approximation.
- Courgettes - There is no need to deseed the courgettes or peel them.
- Creamed coconut - You can easily substitute this for cream of coconut or coconut milk. I like the added coconut flavour it brings.
Nutrition
No, you don't need to peel the courgettes. The skin on courgettes is delictae and can be eaten raw so there is no need to remove it.
Yes, you can. Once the curry has cooled transfer it to a freezer container. To defrost it remove it fron the freezer the 24 hours before, place it in the fridge to defrost. Reheat it on the stove until piping hot. You will most likely need to add a good splash of water to the curry to loosen it up.
Once you cook the courgettes beforehand and then add them to the curry towards the end of cooking they should not be mushy.
Yes, you can. If you want to still have a creamy curry you cab add some natural yoghurt or a plantbased yoghurt toward the end of cooking
Gill
Thanks, I had this tonight and it was excellent.
Michelle Alston
Hi Gill, you're so welcome! I'm glad you liked it 🙂
Louise
Hi Michelle, does chilli powder work, rather than the fresh chilli?
Michelle Alston
Hi Louise, I haven't made this using chilli powder but I have made it using dried red chilli flakes which worked very well. I imagine that chilli powder would work though.
Lou
Lovely - I’ll give that a go! I’ve given it 5 stars because I know it’s going to be as delicious as all your recipes are !!
Michelle Alston
Thanks so much Lou, I hope you enjoy it 🙂
Annette
Perfect food for the weekend, love your delicious recipes.