Smita’s courgette curry

Anyone who was at the Society’s summer BBQ will probably have enjoyed Smita’s aromatic courgette curry. For those of you who were there, here’s a chance to relive the flavours. For those of you who weren’t there, here’s a chance to find out what you missed.

Preparation time: 5 minutes
Cooking time: 12 to 15 minutes
Serves: 1 or 2 (Use one small/medium courgette per person)


  • Courgettes: 2 medium diced
  • Tomato 1 medium chopped or half cooking apple diced
  • 1 chopped onion
  • 1 tsp chopped ginger and/or garlic
  • ¼ tsp mustard seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1 tbsp oil  
  • Salt to taste
  • Chopped coriander leaves: 1 tbsp
  • Optional: 1 tbsp crushed peanuts/ dash of cream or tahini or coconut milk (anything that you prefer to add to the texture or taste)


  1. Heat the oil in pan, add mustard seeds and wait till they crackle then quickly add chopped onion, ginger and garlic.
  2. Add red chilli powder, turmeric powder and stir for couple of minutes on a medium low heat.
  3. Add cut courgettes and apple/tomato plus garam masala and put the lid on and cook on a medium heat for six to eight minutes.
  4. Towards the end of cooking you can add a handful of crushed peanuts if you like it nutty. If you like it creamy then add a dash of cream or coconut milk and leave it to simmer with the lid on for three to five minutes.
  5. Garnish it with the chopped coriander leaves and it is ready to eat.

At stage 3, you can also add a handful of peas or some other similar consistency veg from your plot. I avoid allotment spinach style greens as they need a shorter cooking time and tend to get bitter if added to the above recipe.

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