A delicious creamy courgette curry with sour cream that's low carb, keto and easy to make! OH, and it's vegetarian making it PERFECT for Meat Free Mondays!
You know, I don't think people in my village like courgettes (AKA zuchini). I can always pick them up cheap at my local shop. AND, I can confirm they're REALLY easy to grow!
I turn them into courgetti noodles (zoodles), alternative lasagne sheets, courgette fritters, curries, and LOTS of soups!
But what about when you have pots of sour cream, too? You're about to find out how yummy this vegetable curry with sour cream is!
Steps in a Nutshell
Firstly, you can find my full list of ingredients in a recipe card at the bottom of this post.
But in a nutshell, I:
- oven bake chopped courgettes to help keep their shape
- Saute the garlic, onions and ginger
- Add the courgettes and spices to the dish
- Heat through the sour cream while mixing into the curry
- Add final seasonings, etc, and serve!
Equipment I Use
Please note that as an Amazon Associate, I earn from qualifying purchases made through links.
- Chopping board
- Chopping knife
- Salt and pepper grinder
- Measuring spoons
- Measuring cups if not following metric
- Measuring jug
- Lemon juicer
- Cheese grater
Substitutes You Can Use
If you don't have a pot of sour cream, then try a can of coconut milk like this recipe, which is thinner, but tastes so good!
Instead of courgettes, aubergines (eggplants) work really well in curry, too. You can either pan-fry or oven bake to remove their bitter skin taste.
Another option I often go for is a can of tomatoes to ensure it's not too thick or dry. Then stir in some coconut milk powder.
How to Make Creamy Zucchini Curry with Sour Cream
📖 Recipe
Courgette Curry Recipe with Sour Cream
Equipment
- measuring cups if not following metric
Ingredients
- 5 courgettes cut in large chunks
- 2 tablespoon rapeseed oil
- Salt
- Pepper
- 1 tablespoon coconut oil
- 1 tablespoon ginger freshly grated
- ½ red onion sliced
- 1 clove garlic
- 1 teaspoon chilli powder
- 2 tablespoon almond butter
- 1 teaspoon sugar free sweetener
- 1 tsp soy sauce
- 1 tablespoon sesame seed oil
- ½ lime juice
- 300 ml sour cream
Instructions
- First preheat your oven at 200 c fan/220 conventional/gas mark 7.
- Toss the courgettes chunks in rapeseed oil and season well, then place on a lined baking tray and bake for 40 minutes.
- In a large non stick saucepan, add the coconut oil and saute the ginger, garlic onions until softened.
- Add the courgettes and herbs and spices to the dish and fry for 1 minute.
- Stir in the sour cream, sweetener and almond butter while mixing and fry for another 4-5 minutes.
- Add the sesame seed oil, lime, soy sauce and any extra salt and pepper if desired.
- Serve with a low carb or keto side (if preferred) and a garnish of coriander and enjoy!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Kath
Great recipes!