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curry, courgette, zucchini,
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5 from 2 votes

Courgette and Mint Curry

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4


  • 4 courgettes - about 200g per person
  • 2 tbsp vegetable or sunflower oil
  • 2 tsp mustard seeds
  • 1 tsp salt
  • 3/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • Zest and juice of one lemon
  • Small handful of fresh mint leaves


  • Firstly chop the courgettes. I like these smallish pieces you can see in the photo but you could equally do half moon slices or whole slices.
  • Put them into two equalish piles and set aside.
  • Heat the oil in a wok for a few minutes until a mustard seed fizzles and pops when added.
  • Add all the mustard seeds and let them fizzle a bit before adding one of the piles of courgettes.
  • Add the salt and spices and stir roughly with a fork or chopsticks and then stir in the lemon juice and zest.
  • Cover and leave to simmer for about 5 minutes. The courgettes should be nice and soft.
  • Stir in the other pile of courgettes, check the salt seasoning and add more as you wish.
  • Leave uncovered for another 3 minutes and then take it off the heat.
  • Chop the mint leaves and add these in.
  • That's it. All done.