Courgette and Chickpea Curry -

Courgette Curry with Chickpeas, rice and lime wedge

Courgette and Chickpea Curry

This creamy courgette and chickpea curry is a delicious vegan recipe packed with veggies and chickpeas, in a rich coconut and tomato based sauce. Perfect for a healthy midweek dinner!

Course Dinner

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 271kcal

Author Michelle Alston

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