Courgette curry is perfect when courgette season is in full swing and the allotment is packed with them! If you’re new to growing your own, courgettes are a pretty great place to start. The seeds germinate easily and as long as they’re well watered, they’re problem free. We seem to be churning out delicious courgettes almost quicker than my toddler and I can pick them… almost!
This light and summery courgette curry really makes the most of these tasty veggies. It’s really low in carbs, so is perfect if you’re after a keto curry. Pairing the courgettes up with lots of shallots, garlic and ginger is such a great idea, but my favourite little element is the addition of preserved lemons and basil, so zingy and fragrant. It’s more what you might call a ‘dry’ curry as there’s not really a sauce as such, but the end result is anything but dry, its unctuous, silky and so moreish! The king prawns seal the deal for the perfect keto curry. It’s light, low in carbs yet really satisfying at the same time (here’s another low carb curry recipe). You could serve it with cauliflower rice, but I thought it was perfect on its own. Add some sunshine and a nice crisp beer and life is good.
Full credit goes to Rick Stein for this one, his awesome book ‘India‘ is just full to the brim of inspiration and beautiful photography too. If you’ve not got a copy see if you can pick one up, as there are tons more delectable recipes in it. Cheers Rick!
Courgette Curry with King Prawns – Keto Curry
- 30 ml olive oil
- 5 banana shallots
- 4 cloves garlic finely chopped
- 20 grams ginger finely chopped
- 300 grams courgette finely sliced* – flowers sliced and reserved
- 30 grams pickled/preserved lemons finely sliced**
- 1/2 tsp thyme leaves chopped
- 1/2 tsp rosemary leaves finely chopped
- 1/2 tsp chilli powder as hot or mild as you prefer
- 1/2 tsp garam masala
- Small handful coriander leaves fresh
- Small handful curry leaves fresh
- Small handful basil leaves fresh
- In a large frying pan, heat the oil over a medium heat.
- Sweat shallots, garlic & ginger for 5 minutes. Increase heat to medium-high and add courgettes, prawns & lemon. Fry for 2 minutes.
- Add thyme, rosemary, chilli & garam masala, season with salt and pepper. Cook for 2-3 minutes stirring regularly.
- Once prawns are pink and cooked through, taste and adjust seasoning if needed. Stir through leaves and reserved flowers then serve.