Courgette & Chickpea Curry

Courgette & Chickpea Curry

Courgettes are always in season in July and August in the UK and this is a beautifully rich curry for rainy summer days. It uses a combination of three spice blends to achieve a lovely flavour & heat, and strike a balance between sweet & sour.


1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
4 cm piece of ginger, finely grated
3 tsp Bhuna*
2 tsp Goan*
½ tsp Sweet Spice*
400g tin chopped tomatoes
400ml tin coconut milk (you can substitute for stock if you prefer)
400g tin chickpeas, rinsed
400g courgettes, cut into bite-sized chunks
Squeeze of lime juice
Handful of chopped herbs, to garnish (coriander, parsley or mint)
Salt and pepper, to taste


  • Heat the oil and cook the onion until soft, for about 10 minutes. Add the garlic & ginger and stir for another minute.
  • Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
  • Add the tinned tomatoes and coconut milk, and let it come to a gentle simmer. Allow to bubble over a low heat for 5-10 minutes, until it's thickened a little.
  • Once thickened, add the courgettes and chickpeas, give everything a good stir and allow to simmer for a further 10-15 minutes. Check it after 10 minutes and if the courgettes are almost done, remove from the hob - if you overcook them, they'll go soggy and soft.
  • Add the lime juice, and salt to taste.
  • Garnish with fresh herbs and serve with rice.

* You can replace any of the spices with just one blend (e.g. use 5 tsp Korma) and use cinnamon in place of the Sweet Spice

See our blog post for other summer meal ideas or check out our plant-based BBQ recipes or barbecue recipes

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