Potato, pepper and courgette curry

This simple and delicious vegetable curry is healthy, packed full of flavour and has a tasty spicy kick to it. The addition of courgettes gives it a fresh twist making it perfect for summer-time dinners. For a tasty meal that's a great alternative to a takeaway, serve over your favourite rice or with some naan.

Main courses
Bowl of pepper, courgette and potato curry with naan on the side
  • Preparation time 15 minutes (prep. time)
  • Cooking time 45-50 minutes (cooking time)
  • Serves 4


  • 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


  1. Chop your potatoes into bite sized pieces and place into boiling water.  Cook until just tender. Drain.
  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.
  3. Add the wine to deglaze the pan, followed by the chopped tomatoes, tomato paste and 200ml of water.
  4. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes.
  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.  
  6. After 10-15 minutes remove the sauce from the heat and puree with a stick blender until smooth.
  7. Add the curry sauce to the vegetables along with the yoghurt and fresh coriander.   
  8. Simmer gently for 5 minutes, season to taste and serve.