Courgette Curry
Discover the vibrant flavors of this delightful Courgette Curry, a plant-based dish that's both comforting and full of aromatic spices. Perfect for a quick and healthy dinner, this recipe combines tender courgette (zucchini) slices with a rich, coconut milk-based sauce infused with turmeric, cumin, coriander, and garam masala. Fresh ginger, garlic, and chili powder add an irresistible warmth, while juicy tomatoes bring a touch of tanginess. Ready in just 45 minutes, this vegan curry is as easy to make as it is satisfying. Serve it over steamed rice or pair it with fluffy naan for a wholesome and flavorful meal that's sure to impress.
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Recipe Information
Ingredients
- 3 medium courgettes (zucchini)
- 1 medium onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 medium tomatoes (chopped)
- 200 ml coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh coriander (cilantro)
- 100 ml water
Instructions
Wash the courgettes thoroughly, then cut them into rounds or half-moons about 1/4 inch thick. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Set these ingredients aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for 3-4 minutes until it turns golden brown.
Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
Add the turmeric powder, ground coriander, ground cumin, and chili powder. Stir well to coat the onions and release the spices' aroma.
Add the chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer.
Add the sliced courgettes to the pan, ensuring they are submerged in the sauce. Cover the pan and cook for 10-12 minutes, stirring occasionally, until the courgettes are tender but not mushy.
Once the courgettes are cooked, stir in the garam masala and salt. Adjust seasoning to taste.
Garnish with freshly chopped coriander and serve the curry hot with steamed rice, naan bread, or your preferred side dish.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 37.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2532 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
