• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cook Books
  • About
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Curry

    Courgette Curry with Chickpeas

    Published: Sep 2, 2022 · Modified: Sep 11, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This Courgette Curry is packed full of flavour and warming spices. Made with chickpeas for extra bite and protein and seasonal zucchini/courgettes for using up that glut! The extra time it takes to cook the rich tomato base is totally worth it, especially as it makes quite a lot, perfect for meal prepping!

    A bowl of courgette curry in a bowl, with some rice, raita and herbs on the side. this recipe

    This lovely curry is perfect for making in late summer or early Autumn, when you have loads of courgettes to use, but you want something a little more warming and hearty.

    If you want to make a full Indian spiced meal, why not pair this recipe with some Creamy Tomato Dhal and of course some roti to mop up the juices. And if you want to go all out, then definitely make a refreshing raita and some pakora for an appetizer!

    Jump to:
    • 🍅Ingredients
    • 👩‍🍳Instructions
    • 🌶Substitutions and Variations
    • 🔪Equipment
    • 🥫Storage
    • Top tip
    • FAQ
    • 📖 Recipe

    🍅Ingredients

    This courgette curry recipe does have quite a lot of spices, but that's what makes it so special. Most are pretty easy to find in a standard supermarket. I've noted where you can omit or substitute where possible. For the best flavour, try to use spices that are fresh and haven't been hanging around in the back of your cupboard forever!

    Ingredients for the curry laid out, including the spices, courgette and tomatoes.
    • Courgette/Zucchini: Smaller ones are tastier, however if you have to use up a larger one, just cook it a litte longer.
    • Fresh or Tinned Tomatoes: If you have lots of lovely rich ripe tomatoes, use those, however a tin of tomatoes will work just as well.
    • Tomato Paste: Adds an extra richness to the curry.
    • Tinned Chickpeas (canned chickpeas) : or equivalent pre-cooked.
    • Fresh Garlic: Essential! - You can cheat and use pre-minced if you want.
    • Fresh white onion: You could use red or yellow onion instead.
    • Ginger: Freshly grated ginger adds a fragrant base that can't be beaten in a curry like this.
    • Cinnamon stick: A single stick of whole cinnamon adds a lovely warm depth to the curry. You could use a half teaspoon of ground instead.
    • Black Cardamom: This is a chunky large dark brown seed which gets popped into the curry to simmer in it. If you can't find it, you can substitute regular cardamom or just leave it out.
    • Bay Leaves: Fresh or dried.
    • Cumin: I like to grind my cumin seeds freshly for the best flavour. I find out of all the spices it is one to really lose it's fragrance the fastest.
    • Garam Masala: try to find a good quality blend that is quite fragrant.
    • Chilli powder: Use this to taste or omit if you want a less spicy heat to your curry.

    See recipe card for quantities.

    👩‍🍳Instructions

    This is your handy step by step guide to making this rich tomato based courgette curry. The extra effort and time it takes to make is totally worth the flavours that develop!

    A large casserole with the ingredients for the tomato masala curry base in it.
    1. First you need to make the tomato masala base. After cooking the onions until soft, add the tomatoes, tomato paste, ginger and garlic.
    The curry tomato base all cooked and ready to remove from the pan.

    2) Cook the tomato masala mixture for at least 15 minutes to let the flavours develop and deepen. Remove from the pan and set aside for later.

    Mix the spices in with the chickpeas ans cook until fragrant to release their full spice flavour.

    3) Into the now empty pan add oil, and toast the spices for a little. Now add the chickpeas and stir to coat in the spices.

    Add the courgettes to the chickpeas and mix to coat in the spices.

    4) Add the courgette to the chickpeas and spice mixture and turn to coat in the spices.

    Add the tomato masala base back to the courgettes and chickpeas.

    5) Add the tomato masala mixture back to the curry and stir.

    Cook until the courgettes are softened, adding a little extra water as needed. Serve.

    6) Simmer for 15-20 minutes until the courgettes are softened and the curry smells fabulous. Add extra water if needed to prevent catching. Serve.

    Hint: Don't worry if it looks like the curry is getting dry, add some water and keep cooking. The longer it cooks, the better the flavours meld together and taste more amazing!

    🌶Substitutions and Variations

    I have to confess that when I first made this recipe I totally overdid the chilli, so if you're a little more sensitive to heat, reduce the chilli. Or add more if you like it spicy!

    • Chilli: Adjust to your own taste!
    • Other Pulses: You could use kidney beans, butter beans or any other of your favourite legumes here.
    • Aubergine: This recipe calls for courgette, but you could pre-cook aubergine/eggplant and substitute that. Or add it in additionally.
    • Coconut Cream: I added coconut cream to leftovers of this curry to make it a creamier richer taste and that was also delicious. Also a great hint if you have accidentally made it too spicy hot!

    🔪Equipment

    You'll need a lovely heavy based saucepan or casserole dish. One day I'd like to be able to have this Le Crueset pan to use, but it the meantime I use a pan we picked up at a garage sale!

    A big bowl of courgette curry with raita and rice.

    🥫Storage

    This recipe tastes even better the next day, and will keep in the fridge for up to 5 days.

    You can also store it in the freezer, ready for a quick dinner for up to 3 months. You can cook it from frozen, just add some water into the pan to help it along when reheating.

    Top tip

    For the richest flavour, cook the tomato masala base for at least 15 minutes, if not longer. Add extra water in if it starts looking dry and keep cooking until you have a lovely rich tomato base.

    FAQ

    Is this curry hot?

    The level of spice in this curry is dependent on how much chilli powder and garam masala you use. Add less if you want a milder curry, add more chilli if you like it hot.

    My curry is drying out!

    Don't worry, add a little extra water as the curry cooks. It's important to cook the curry for quite a while for the best flavour, adding water prevents it from catching and drying out.

    I can't find Black Cardamom

    You can use 2 or 3 regular cardamom instead. Just be sure to remove them from the curry before serving!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A bowl of courgette curry with rice, raita and a folded paratha bread.

    Courgette Curry with Chickpeas

    Louise-Claire Cayzer
    Make the most of Zucchini/Courgette season with this rich curry with tomatoes and chickpeas.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 208 kcal

    Equipment

    • 1 Heavy Based Pan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    Tomato Masala Base

    • 500 g (3 ¼ cups) white onions
    • 400 g (2 ⅔ cups) tomatoes (fresh, or one standard 1 standard 11oz tin/can)
    • 1 tablespoon tomato paste
    • 5 cloves garlic (finely chopped)
    • 1 tablespoon grated ginger
    • 50 ml (¼ cups) vegetable oil
    • ¼ teaspoon chilli powder

    For the Curry

    • 2 medium Courgettes (zucchini: Chopped into half moon slices.)
    • 1 black cardomam pod (use regular 2 x cardamom if you can't find black cardamom)
    • 1 stick cinnamon
    • 2 bay leaves
    • 250 g (8.82 oz) chickpeas, drained (1 standard 11oz tin/can drained)
    • 1 tablespoon vegetable oil
    • ½ teaspoon chilli powder (to taste!)
    • 1 teaspoon garam masala (*Or more if you want it spicer!)
    • 1 teaspoon grated ginger
    • 2 cloves garlic, chopped
    • 1 teaspoon cumin powder (freshly ground if you can )
    • Fresh coriander to serve

    Instructions

    For the Tomato Masala Base

    • Finely chop the onions, and add to the pan along with the oil. Cook down until softened and browned. This adds flavour so do this slowly! It will take around 10 minutes
      500 g white onions
    • Add the tomato paste, grated ginger and finely chopped garlic and chilli powder and cook for a few minutes.
      1 tablespoon tomato paste, 5 cloves garlic, 1 tablespoon grated ginger, ¼ teaspoon chilli powder
    • Add the fresh chopped or tin of tomatoes. Simmer for 10-15 minutes to let the flavours develop and come together. Season with a little salt.
      400 g tomatoes
    • Remove the tomato masala base from the pan and set aside for later.

    To cook the curry.

    • Add all the spices, ginger, garlic and drained chickpeas along with a little oil to the pan. Cook for a minute so the spices release their aroma and it smells delicious. Be careful not to let it burn!
      1 black cardomam pod, 1 stick cinnamon, 2 bay leaves, 250 g chickpeas, drained, 1 tablespoon vegetable oil, ½ teaspoon chilli powder, 1 teaspoon garam masala, 1 teaspoon grated ginger, 2 cloves garlic, chopped, 1 teaspoon cumin powder, 50 ml vegetable oil
    • Add in the chopped courgettes (zucchini) and turn in the spices to coat.
    • Add the tomato masala base back to the pan and stir. Cook for 10-15 minutes, adding extra water if it looks dry.
      2 medium Courgettes
    • The curry is cooked when it smells amazing and the courgettes are softened. Taste and sesaon with more sale or spices (according to your taste buds) and add fresh coriander if desired.
    • *remove the large spices before serving!

    Notes

    Cooking Tips:
    • Don't worry if it looks like the curry is getting dry, add some water and keep cooking. The longer it cooks, the better the flavours meld together and taste more amazing!
    • Before serving, remove the large spices! 
    • For the richest flavour, cook the tomato masala base for at least 15 minutes, if not longer. Add extra water in if it starts looking dry and keep cooking until you have a lovely rich tomato base.
    STORAGE:
    This recipe tastes even better the next day, and will keep in the fridge for up to 5 days.
    You can also store it in the freezer, ready for a quick dinner for up to 3 months. You can cook it from frozen, just add some water into the pan to help it along when reheating.

    Nutrition

    Calories: 208kcalCarbohydrates: 40gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 62mgPotassium: 948mgFiber: 10gSugar: 14gVitamin A: 1233IUVitamin C: 44mgCalcium: 111mgIron: 3mg
    Keyword chickpea, courgette, curry, zucchini
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Curry

    • Spiced Carrot and Parsnip Soup with Red Lentils
    • Mixed Vegetable Raita
    • The best Jamaican roti wrap
    • Vegan Saag Aloo (Spinach & Potato Curry)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire!

    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you!

    So why not stay a while, check out some of my recipes and try one or two for yourself...

    Find out more on my About Me page.

    Join the facebook group.

    Tofu Lovers, recipes for you...

    • Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu- Air Fried or Oven Baked
    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast

    Vegan Dinners are easy...

    • Easy Smokey Butterbean Stew
    • Easy Dreamy Creamy Vegetable Pasta
    • Vegan Stuffed Portobello Mushrooms
    • Basic Vegan Lentil Bolognese

    Vegan Air Fryer Recipes

    • Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Air Fryer Broccoli and Cauliflower
    • Roasted Tomato and White Bean Stew
    • Crispy Air Fryer Smashed Potatoes

    Everyone's Favourite Recipes

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Lovely Lentils

    • Basic Vegan Lentil Bolognese
    • Lentil and Tomato Soup (Lentils Monastery Style)
    • Classic Swede (Rutabaga) and Carrot Soup
    • Amazing Beetroot & Lentil Burgers

    And to finish...Vegan Dessert!

    • Quick and Easy Vegan Clotted Cream
    • Chocolate Vegan Zucchini Muffins
    • Vegan Pumpkin Pie Cheesecake
    • Vegan Chocolate Mousse with Black Beans
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme