Courgette and Chickpea Curry

This is the perfect warming curry for a wet spring night. Packed with seeds and coconut milk to give a really flavoursome edge.


Serves 4




  • 1tbsp oil


  • 2tsp – cumin seeds, coriander seeds and mustard seeds


  • 1 onion, diced


  • ½ courgette, halved and cut in thick slices


  • 2tsp paprika


  • 1tsp cumin


  • 2tbsp tomato puree


  • 1 sweet potato, peeled and diced


  • 1 tin coconut milk


  • 1 carton, chickpeas


  1. Heat the oil. Add the seeds and stir on low heat until starting to pop.
  2. Add the onion and courgette and cook until the onion is softening.
  3. Stir in the sweet potato and cook for five minutes longer.
  4. Add the tomato puree, cumin and paprika. Stir through the milk and chickpeas and simmer on low with a lid for 20minutes. Serve with brown rice and salad

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