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Courgette & chickpea curry

If you've left any courgettes on the plant for too long, this is also a good way of adding flavour to marrows.

Serves 5-6

vegetarian, vegan, dairy free, gluten free


1 onion, chopped
3 cloves of garlic, chopped
Curry spices (I used a supermarket generic hot curry powder, garam masala & coriander seeds)
2 tins of chopped tomatoes
1 tin of chickpeas
1 marrow, or the equivalent of courgettes, roughly chopped
Sunflower oil


  1. Heat the oil in a large saucepan and fry the onion and garlic on a low heat for a few minutes until soft.
  2. Add the spices. Turn the heat to the lowest setting, put the lid on and let the mixture sweat for about five minutes. (NB: The longer you can leave this, the more intense the flavours.)
  3. Add the courgette, stir, replace the lid and sweat for 5-10 minutes.
  4. Add the chickpeas, tomatoes and salt and stir. Bring to simmering point and then simmer gently for about 20 minutes.
  5. Season to taste, if necessary. Serve with rice.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette & chickpea curry in bowl with rice