Indian Courgette Curry Recipe

A delectable Courgette Main Meal Recipe
Yield: 4-6    Preparation Time:     Cooking Time:
This is an authentic Indian recipe for a tasty and spicy courgette curry that can also be served up as a vegetarian meal.


1kg courgettes
2 tablespoons cooking oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
8-10 curry leaves
½ teaspoon turmeric powder
Pinch of asafoetida powder
¼ teaspoon chili powder
1 teaspoon salt

Recipe Instructions

Prepare the courgettes.
Wash the courgettes and cut them into thick 1½ cm slices.

Make the curry.
Heat the oil in a wok and add the cumin seeds and the asafoetida powder. As soon as the seeds start to splutter add the curry leaves and all the spices. Add the chili powder and the courgettes and stir fry all the ingredients together until all the vegetables are well coated in the oil. Reduce the heat to low and cover the wok with the lid. Cook until the courgettes are tender. Taste the curry and adjust the salt and the chili powder if necessary.


Main Dish

2 Responses to “Indian Courgette Curry”

  1. Philomena says:

    I made this dish last night. Thank goodness I used my home grown courgettes and didn’t waste any more money on this exceptionally bland dish. In the end, I HAD to throw in loads more chilli powder and a good deal of curry powder – which isn’t in the listed ingredients – just to make it taste of anything at all. Even then, I was SO disappointed I didn’t eat it. It is now in my freezer, but I don’t really know why! I suppose I didn’t want to completely waste my time and energy, and money. I just wonder who I dare serve this to as I don’t think I have enemies!
    I have never left a negative comment in my life but felt I really needed to, in this case. To think, I almost wasted some home grown yellow courgettes, too! it just doesn’t bare thinking about!

  2. iLondoner says:

    Just made this for the second time. I didn’t have curry leaves to hand, but U always put in slightly more spices than recipes call for—you can always serve it with yoghurt if it’s a bit too spicy. Anyway, not disappointed, and it’s a great side dish or to ‘pad’ out a takeaway meal.