Courgette Curry Recipes

Steps:

• Heat the oil in a pan add the cumin seed and the mustard seeds, when they start to pop add the onion and saute till transparent.
• Add the turmeric and saute for a few minutrs more.
• Then add the courgette,chilli, ground chilli ground coriander, ground cumin, and salt.
• cook for 2 minutes keep it moving so it won't sit on the bottom.
• Next add the tomato paste, and the tomatoes.
• Add the water and cook till the courgettes are soft about 10-15 minutes.

Steps:

• First off, dice the onions and garlic and grate the ginger.
• Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
• While the onions are sauteing, dice the zucchini into bite-sized pieces.
• Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
• Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
• Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
• Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
• Enjoy!

Steps:

• Fry the onions in the oil till they turn dark brown.
• Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
• Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
• Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
• In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
• Serve warm with naan, roti or chapati.

Steps:

• Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.
• Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.
• Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.

Steps:

• Heat the oil in a large, deep frying pan and cook the onions for 5 mins until soft, but not browning. Add the crushed garlic and yellow curry paste and stir for a further 2 mins.
• Pour in the coconut milk, add half a can of water (using the coconut milk can), and bring to a gentle simmer. Once simmering, add the cauliflower and courgette. Cover and simmer for 10 mins, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well.
• Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.

Steps:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!

Steps:

• Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.
• Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.
• Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.

Steps:

• Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
• Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
• Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
• Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
• Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
• Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
• Serve with chappatis!
• If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
• If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
• You will just need to taste test for your preferred flavor and thickness-- ENJOY!

Steps:

• Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
• Add the spices, salt and contine to stir.
• Add the chicken, stir until chicken turns white, then add the courgettes.
• Keep cooking until the chicken is almost cooked.
• Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
• Add cream-check consistency and taste.
• Serve with basmati rice and/or nan bread.