Cooked in a fragrant coconut-tomato broth, this courgette curry is a nourishing, plant-based main that everyone will love. With seasonal courgettes, protein-rich tofu and chickpeas, it offers a comforting, flavour-packed meal that’s simple, wholesome and entirely plant-based.
Courgette Curry: A Creamy, Flavoursome Meal
Cooked in a light and fragrant coconut and tomato sauce, this courgette & tofu curry makes a hearty main course that the whole family can enjoy.
I like to serve it with fresh coriander and chillis (for the grown-ups) on top and a side of naan bread and wholegrain rice. Courgette (or zucchini, as it’s known in the US and Australia) is the star of this dish
This courgette & tofu curry is a quick and straightforward recipe that makes the best of seasonal tomatoes and courgettes. I included some tofu and chickpeas for some hearty plant-based protein. To release the aromas of the spices, it is best to heat them in oil first.
Why You’ll Love This Courgette Curry
- Packed With Plant-Based Protein: tofu and chickpeas make this a satisfying and nourishing meal that will keep you full for hours.
- Big, Bold Flavours: a fragrant blend of cumin, coriander, turmeric and mustard seeds cooked in a rich coconut-tomato broth makes every spoonful deeply satisfying.
- Perfect for a Courgette Glut: a brilliant recipe to make the most of seasonal courgettes, whether from your garden or the market.
- Easy One-Pot Meal: straightforward to make with everyday ingredients, and minimal washing up.
- Vegan & Gluten-Free: naturally free from dairy, eggs and gluten, so it works for a wide range of diets.
- Great for Meal Prep: it stores well in the fridge for up to 3 days and tastes even better the next day as the flavours deepen.
What To Serve With Courgette Curry
- Rice: wholegrain basmati is the classic pairing and soaks up the coconut-tomato sauce beautifully. For something lighter, try cauliflower rice or quinoa.
- Bread: warm naan is perfect for scooping. Homemade coriander flatbreads also work wonderfully and take only minutes to make.
- Cooling sides: a simple cucumber and mint raita (or a plant-based yoghurt equivalent) balances the warmth of the spices and adds a fresh contrast.
- Chutney: a spoonful of mango chutney on the side adds sweetness that complements the coconut broth.
Other Curry Recipes To Try:
How to Make Courgette Curry
The first step is to press the tofu for at least 20 minutes. This will help remove excess water and allow the tofu to absorb more flavours and have a crispier texture. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. If you can plan ahead in the morning, leave the tofu to press in the fridge during the day so you can use it straightway when you start cooking.
The dry spices (coriander, cumin, turmeric, yellow mustard seeds, cayenne pepper) are first heated in oil on their own until the mustard seeds start popping. The ginger, onion, garlic, and tomato puree are then added to the spice mixture followed by the red pepper, courgettes, tomatoes, coconut milk, vegetable stock, and diced tofu.
The courgette and tofu curry is left to simmer uncovered for 20mins or so until the vegetables are cooked.
All that is left to do is to add the drained chickpeas. and season to taste with lemon juice and salt.
Tips & Variations
- Adjusting the heat: the cayenne pepper gives this curry a good kick. If you prefer a milder dish, start with ¼ tsp and add more to taste. Note that the coconut milk helps temper the heat, so if you leave it out (or reduce it), dial back the cayenne accordingly.
- No tofu? swap it for extra chickpeas, or for a non-vegan version, paneer works beautifully. You could also use tempeh for an even higher protein alternative.
- Make it creamier: for a richer, creamier curry, use full-fat coconut milk and stir in an extra splash just before serving.
- Add more vegetables: this curry is very forgiving. Spinach, baby corn, frozen peas, red lentils or diced sweet potato all make great additions. Simply add them at the same stage as the courgettes.
- Can you freeze it? Yes! Let the curry cool completely then transfer to an airtight container. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob, adding a splash of water or stock if needed.
- Using up large courgettes: if your courgettes have grown oversized (it happens fast in summer!), they work perfectly here. Simply scoop out the seeds if they are very large and cut into slightly bigger chunks so they hold their shape during cooking.
Frequently Asked Questions About This Courgette Curry
Yes! Let the curry cool completely before transferring to an airtight container or freezer bag. It freezes well for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the hob, adding a splash of water or stock if the sauce has thickened.
Yes, pressing the tofu is an important step. It removes excess water, giving the tofu a firmer texture and allowing it to absorb the spices and sauce much better. Press for at least 20 minutes or ideally leave it in the fridge pressing during the day so it’s ready to go when you start cooking.
No, courgettes do not need peeling. Simply trim the ends and cut them as the recipe directs.
Absolutely. Simply swap the tofu for extra chickpeas, or use paneer if you are not strictly vegan. Tempeh also works well as a high-protein alternative.
It has a noticeable kick from the cayenne pepper, balanced by the coconut milk. If you prefer a milder curry, reduce the cayenne to ¼ tsp. If you leave out the coconut milk, reduce the cayenne further as the heat will be much more pronounced without it.
Yes, in fact it tastes even better the next day as the flavours have more time to develop. Store in the fridge in an airtight container for up to 3 days and reheat gently in a pan.
If you are looking for additional courgette recipes, why not try my flavoursome courgette dip made with courgettes, tahini, mint and parsley? Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition to a mezze platter.
Also, my courgette soup can be enjoyed either hot or chilled and is infused with refreshing flavours of lemon, mint, basil, and dill. Perfect for a light and satisfying meal.
I hope you enjoy this courgette and tofu curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Note: this recipe was originally published on September 7th, 2020 and updated May 28th, 2026.
![Courgette & Tofu Curry [vegan] 2020 © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/09/Courgette-Tofu-Curry-vegan-v82-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Courgette Curry
Cooked in a light and fragrant coconut and tomato sauce, this courgette curry with tofu makes a hearty main course that the whole family can enjoy.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g extra-firm tofu
- olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp yellow mustard seeds
- 1/2 to 1 tsp cayenne pepper
- 1 thumb freshly grated ginger root
- 1 onion
- 3 garlic cloves
- 2 Tbsp tomato puree
- 1 red pepper
- 300 g tomatoes
- 500 g courgettes
- 400 ml coconut milk
- 400 ml vegetable stock
- 400 g can chickpeas
- juice of 1 lemon
- salt
TO SERVE:
- fresh coriander
- red chilli
- naan bread
- rice
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Instructions
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Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 1cm / 0.4 inch dice.
400 g extra-firm tofu
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Heat some olive oil in a large saucepan. Add ground coriander, ground cumin, turmeric, yellow mustard seeds, cayenne pepper. Heat and stir until mustard seeds start popping. Add grated ginger, chopped onion, crushed garlic and tomato puree.
olive oil, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp turmeric, 1 tsp yellow mustard seeds, 1/2 to 1 tsp cayenne pepper, 1 thumb freshly grated ginger root, 1 onion, 3 garlic cloves, 2 Tbsp tomato puree
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Add red pepper cut in 2cm [0.8 inch] dice, courgettes cut in 1cm slices [0.4 inch] and tomatoes diced in eighths. Add coconut milk and vegetable stock. Bring to the boil. Reduce heat and add the tofu cut in 2cm [0.8 inch] dice. Simmer uncovered for 20mins or so until vegetables are cooked.
1 red pepper, 300 g tomatoes , 500 g courgettes, 400 ml coconut milk, 400 ml vegetable stock
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When done, add drained chickpeas. Season to taste with lemon juice and salt.
400 g can chickpeas , juice of 1 lemon, salt
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Serve topped with freshly chopped coriander and red chillis plus rice and naan bread on the side.
fresh coriander, red chilli, naan bread, rice
Nutritional Information
Serving: 1servingCalories: 409kcalCarbohydrates: 34gProtein: 18gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 772mgPotassium: 1214mgFiber: 9gSugar: 10gVitamin A: 2194IUVitamin C: 76mgCalcium: 145mgIron: 8mg
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Courgette Curry
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