Courgette Curry with Chickpeas

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

Print Recipe

5 from 2 votes

Courgette Curry with Chickpeas

Make the most of Zucchini/Courgette season with this rich curry with tomatoes and chickpeas.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian

Servings:

Calories: 208kcal

Author: Louise-Claire Cayzer

Equipment

1 Heavy Based Pan

Ingredients

Tomato Masala Base

500 g white onions
400 g 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 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 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

Metric - American

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