Potato, pepper and courgette curry

This simple and delicious vegetable curry is healthy, packed full of flavour and has a spicy kick to it. The addition of courgettes gives it a fresh twist, making it perfect for summertime dinners.

15 minutes prep. time
45–50 minutes cooking time
Serves 4
Soups, stews & curries, Vegetarian

Potato, pepper and courgette curry with naan bread — This spicy vegetable curry makes for a healthy takeaway alternative | © National Trust/William Shaw

2 tbsp vegetable oil
10g fresh ginger, grated
1 tsp ground coriander
2 tsp curry powder
A pinch of chilli flakes
200g onions, roughly chopped
1 clove garlic, roughly chopped
30ml white wine
500g tinned chopped tomatoes
1 tbsp tomato puree
300g courgettes, sliced
200g red pepper, roughly chopped
200g potatoes
50g natural yoghurt
10g fresh coriander
Salt and pepper to taste

Serving suggestion

Sprinkle some more fresh coriander when ready for an extra pop of flavour, and serve over your favourite cooked rice or with a warm naan bread.

Step 1

Chop the potatoes into bite-sized pieces and place into boiling water. Cook until just tender. Drain.

Step 2

Place a large pan over a medium heat and when hot, add a tablespoon of oil, followed by the ginger, ground coriander, black pepper, curry powder, chilli flakes, onion and garlic. Sauté for 10 minutes, until the onions become translucent and soft.

Step 3

Add the wine to deglaze the pan, followed by the chopped tomatoes, tomato paste and 200ml of water.

Step 4

Bring to the boil, reduce the heat and simmer gently for 10–15 minutes.

Step 5

While the sauce is simmering, add the remaining oil to another large pan over a medium heat and when hot, add in the courgettes, peppers and cooked potatoes. Sauté until they start to colour.