Two bowls of courgette curry on a bed of rice, sat on a linen table cloth

Courgette curry

  • serves 4
  • Easy

This light, summery courgette curry is ready in less than an hour – perfect for a vegetarian midweek dinner


Try this courgette curry, then check out our courgette risotto, courgette gratin, courgette pasta and more courgette recipes. We’ve also got plenty more delicious vegetarian curry recipes to try such as this spinach, chickpea & potato curry and aubergine curry.



  • onion 1
  • garlic 4 cloves
  • ginger a knob
  • green chilli 1
  • sunflower oil 2 tbsp
  • cumin seeds 1 tbsp
  • mustard seeds 1 tbsp
  • curry leaves 8 (use dried if you can’t find fresh)
  • courgettes 3, chopped
  • chopped tomatoes 1 x 250g tin
  • ground turmeric 1 tsp
  • garam masala 1 tsp
  • frozen peas a handful
  • coriander a handful of leaves, chopped
  • lemon 1, cut into wedges
  • rice to serve


  • Step 1

    Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.

  • Step 2

    Heat the sunflower oil in a large frying pan over a medium heat and add the cumin seeds, mustard seeds, and curry leaves, stirring for 30 seconds. Tip the onion paste into the pan with a pinch of salt and cook, stirring, for 10 minutes until darkened slightly.

  • Step 3

    Add the courgettes, chopped tomatoes, turmeric and garam masala. Refill the can of tomatoes with water 1½ times and add that, too. Bring to the boil, then simmer for 25 minutes until the courgettes have softened.

  • Step 4

    Tip in the frozen peas and cook for a few minutes, season to taste, then stir in the coriander and serve with lemon wedges and rice.

Head over here for more great vegetarian curry recipes

Sri Lankan Vegetarian Curry Recipe

Nutritional Information

  • Kcals 141
  • Fat 7.5g
  • Saturates 0.9g
  • Carbs 10.7g
  • Sugars 8.4g
  • Fibre 4g
  • Protein 5.6g
  • Salt 0.1g