Make my easy Creamy Courgette Curry in under 30 minutes —a swift and simple side featuring courgette and chickpeas in a creamy sauce. This One Pot vegan curry recipe is my go-to for a quick dinner option on busy days.
What if I told you this Zucchini curry gravy tastes just like the Vegan Raisukaree Curry from Wagamama in the UK?
It’s so good, I could happily eat it on its own—like a creamy, not-roasted courgette soup. For a meal, I personally love it with white basmati rice.
Jump to:
- 💭Why This Creamy Courgette Curry Will Be Your New Favourite?
- 📋Ingredients
- 👩🍳Sandhya's Expert Tips
- 📖How to make Courgette Curry in One Pot?
- 🌶Adjusting the Spice Level
- 🍽What to Serve with Courgette Curry
- 🫙Storing Leftovers
- 🥒What Can I Make with Courgettes? (Besides This Curry!)
- Recipe FAQ's
- More Easy Vegan Curry Recipes with Coconut Milk
- Easy Courgette Curry recipe
💭Why This Creamy Courgette Curry Will Be Your New Favourite?
- You'll need just 5 minutes of prep and 20 minutes of cooking.
- This recipe uses only 2 spices other than salt and pepper.
- Perfect recipe for midweek meals or on busy weeknights.
- Healthy one-pot curry
- Easily scalable for larger servings.
📋Ingredients
- Courgette(Zucchini): Choose Firms ones.
- Onion: Any type red, yellow or shallots work in this curry!
- Tomato puree/paste: Use the kind that comes in tubes. Don’t add too much—a little goes a long way and gives great depth.
- Spices: Nothing fancy here! Just Kashmiri chilli powder( it's very mildly spiced) and mild curry powder. I use the Bolst's brand (chef recommended), but feel free to use your favourite. Adjust the spice to suit your taste.
- Chickpeas: I use 1 can of chickpeas or use the same quantity chickpeas cooked from scratch.
- Coconut milk: I use full fat!
- Oil: I personally love coconut oil or sunflower oil. You can use any neutral flavoured oil.
- Optional Adds ins: Pan fried tofu or Air fryer Tofu like the ones served in Wagamama Raisukaree Curry.
👩🍳Sandhya's Expert Tips
- Roast in the oven/ air fryer for extra flavour and a firmer texture. (For speed,I often air fry courgettes for 5 minutes if I’m planning to freeze the curry.)
- Make it lighter by using reduced-fat coconut milk—it still tastes lovely and creamy.
- I love how tomato purée blends smoothly into the curry and cooks quickly too. If you're using fresh tomato instead, chop it finely and cook it down a little longer so the curry doesn't turn out watery.
- Don’t skip the lemon or lime juice at the end! That fresh, tangy finish really lifts the flavour.
- Use whatever veg you have to hand—it’s perfect for clearing out the fridge. Peppers, broccoli, potatoes, edamame, green beans, spinach, kale, or even tofu all work well.
- For convenience, ginger-garlic paste from a jar works just fine if you're short on time.
- I like to blitz onion, ginger, and garlic together in a mini chopper—it saves time and washing up too!
📖How to make Courgette Curry in One Pot?
This super-simple Zucchini curry recipe takes about 20 minutes to cook, all in just one pot.
Step 1. Heat oil in the pan. Add onion, ginger, garlic, and green chilli (if using). Sauté for 2-3 minutes until translucent.
Step 2. Add courgettes and red pepper, frying for 7-8 mins on medium heat until tender. Then add tomato puree and spices.
Step 3. Add chickpeas and coconut milk. Bring it to a boil, simmer for 5 minutes covered.
Step 4. Turn off the flame, add lemon juice and coriander leaves.
🌶Adjusting the Spice Level
We love a mild spice level in our curries to suit all family members, especially kids. However, if you prefer really spicy, add 2 green chillies while sautéing onions and about 1 teaspoon of Kashmiri red chilli powder later on. You can also finish with sliced red chillies or sliced jalapenos.
🍽What to Serve with Courgette Curry
Turn your creamy chickpea courgette curry into a complete Indian-inspired meal with these simple sides:
- Steamed white basmati rice or brown basmati rice – light and fluffy, a classic base for any curry
- Soft roti or plain parathas – ideal for mopping up the rich, creamy sauce
- vegan cucumber raita – cool and refreshing, perfect for balancing the spices with coconut yogurt.
- Indian onion salad – quick, crunchy, and full of zing
- Vegan Mango lassi – a sweet, creamy drink to round out the meal
🫙Storing Leftovers
Store any leftover courgette curry in airtight container in the fridge for up to 3 days. Heat thoroughly on the stovetop or in the microwave before serving.
🥒What Can I Make with Courgettes? (Besides This Curry!)
Got extra courgettes to use up? I've been there! Aside from this creamy curry, here are a few other easy courgette (zucchini) recipes I love.
- My Air Fryer Roasted Courgettes. Simply slice them, toss in a few spices, and air fry for a quick side dish in under 10 minutes.
- Air Fryer Roasted Vegetables. Add your courgette with with whatever veg you have on hand: peppers, onions, carrots, even broccoli or cauliflower. Great as a side, or tossed into pasta or fried rice.
- For a bit of kick, try my Vegan Thai Red Curry. Courgettes work beautifully with baby corn, mange tout, and peppers. You can really use whatever veg you like.
- These Zucchini Fritters are delicious too. Grated courgette mixed with sweetcorn, flour, and spices. Lovely as a snack or a vegan side.
- And if you're after something crispy, go for Zero-Oil Zucchini Fries. Slice into batons, coat in breadcrumbs, and air fry until golden. Perfect for dipping!
Recipe FAQ's
No need to remove the inside! The middle of the courgette is soft and completely edible. Just chop the courgette as it is and use it in the curry.
Not at all. Courgette skin is thin and cooks down well, so there's no need to peel it. Just give it a rinse and chop. Also we like a bit of a bite in this curry for texture.
Yes, you can freeze it. Let the courgette curry cool completely, then store it in an airtight container. It keeps well in the freezer for up to 3 months. Reheat until piping hot before serving.
More Easy Vegan Curry Recipes with Coconut Milk
Ingredients
- 1 tablespoon coconut oil
- 150 g onion finely chopped (1 medium)
- 2 tablespoon tomato puree paste
- 3 garlic cloves
- 5 cm ginger
- 1 green chilli sliced (optional)
- 500 g courgette zucchini, sliced into half-moon shapes about (2 medium)
- 100 g red pepper cut into cubes (1 medium)
- 240 g chickpeas 1 can of chickpeas drained weight
- ½ cup water
- 400 ml coconut milk 1 can
Spices
- 1 tablespoon mild curry powder I use Bolst Brand
- ½ teaspoon red chilli powder
- 1½ teaspoon salt or more to taste
- ½ teaspoon ground black pepper
Optional garnish
- 2 tablespoon coriander leaves
- 1 chilli red or green diced
Instructions
- Heat oil in a pan. Add onion, ginger, garlic, and green chilli (if using). Sauté for 3-4 minutes until translucent.
- Add courgette and red pepper frying for 5 mins on medium heat.
- Add tomato paste, spices, chickpeas, coconut milk, salt, pepper and water.
- Bring to a boil and simmer covered about 4 minutes.
- Turn off the flame, add lemon juice and coriander leaves. Serve this creamy courgette and chickpea curry with white rice.
Video
Notes
Make It Your Own (Variations)
- Mixed Vegetable Courgette Curry – I love adding veggies like baby corn and broccoli (the kind you'd find in a Vegetarian Thai Red Curry) along with courgettes and red pepper.
- Courgette Lentils Curry – Add a can of green or brown lentils instead of chickpeas for a hearty twist.
Top Tips
- I like to blitz onion, ginger, and garlic together in a mini chopper—it saves time and washing up too!
- Make it lighter by using reduced-fat coconut milk—it still tastes lovely and creamy.
- Use whatever veg you have to hand—it’s a great way to clear out the fridge. Try peppers, broccoli, potatoes, edamame, green beans, spinach, kale, or even tofu.
- Don’t skip the lemon or lime juice at the end—it adds a fresh, tangy finish that lifts the curry.
- For convenience, ginger-garlic paste from a jar works well if you're short on time.
Rachel says
Simply wow! I used the yield of garden courgettes to make this curry! Will be making it again.