Indian Vegan Delights Recipe: Courgette Sabzi

Indian Vegan Delights Recipe: Courgette Sabzi

A slightly sweet and tender dish that brings out the best in seasonal vegetables in a matter of minutes

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Saadia Usmani  Saadia Usmani  on 11 Jul '19


This recipe for courgette sabzi is quick and easy to make, and the final dish has a delicate sweetness from both the courgette and onion and a spicy bite from the red chilli thrown in at the end. Once again, it’s one of my mum’s basic recipes that’s always a crowd-pleaser.

The great thing about this recipe is that you can use the basic foundation of ingredients with a whole host of vegetables. In Hong Kong, winter melon, pumpkin, bitter gourd and other seasonal vegetable in the marrow and squash family are ideal. I hope you enjoy it with whatever vegetable you choose!

Prep time: 5 min

Cooking time: 10 min


Ingredients:

  • 1 large courgette, sliced into half-moons (no need to remove skin)
  • 1 small onion, sliced finely
  • 1 small tomato, chopped
  • 1 large clove garlic, crushed
  • ½ tsp cumin seeds
  • less than ¼ tsp ground turmeric
  • 1 small red chilli, seeds removed and sliced
  • 1–2 tbsp olive oil
  • salt, to taste

Method:

  1. Heat the oil in a saucepan and add the sliced onion. Fry for 3–4 min, until slightly brown.
  2. Add the garlic, cumin and turmeric and keep on medium heat for 1–2 min.
  3. Add the courgette and tomato and mix together.
  4. Add salt to taste and leave on low heat for a further 5–6 min, until the vegetables are tender but not mushy.
  5. Sprinkle the chilli over the veg.
  6. Serve hot with naan or rice.


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Saadia Usmani

Saadia Usmani

Foodie Fanatic - cook, eat, feed, teach and explore!

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