Spiced Yellow & Green Courgettes With Potatoes, Peas, And Carrots

by Zarina
Spiced Yellow & Green Courgettes With Potatoes, Peas, And Carrots

Here’s another one for my vegan fam… I’m in love with seasonal yellow courgettes from @natoora. They are buttery and sweeter in flavour than their green cousins and keep their gorgeous vibrant colour when cooking.  

Of course, I had to ‘masala-fy’ them, cooked with onions, tomatoes, my homegrown curry leaves, mustard seeds, ginger, garlic and those quintessential Indian spices along with potatoes, peas and carrots.  Such a simple, nutritious, delicious and super quick weeknight dinner.

I’ve made this dish twice in the last couple of weeks, once served with Rotis/ chapatis and then also with steaming hot basmati rice… both times, it was devoured by the kiddos… always winning when the kids gobble up veggies!!

Don’t worry if you can’t get a hold of yellow courgettes, use the green variety, and the dish will still turn out scrumptious.

Spiced Yellow & Green Courgettes With Potatoes, Peas, And Carrots

Spiced Yellow & Green Courgettes With Potatoes, Peas, And Carrots

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cooking oil
  • 1 Onion, diced fine
  • 1 tsp Mustard seeds
  • 15 Curry leaves
  • 0.5 tbsp Garlic crushed
  • 0.5 tbsp Ginger minced
  • 0.5 tsp Cumin powder
  • 1 tsp Coriander powder
  • 0.5 tsp Turmeric powder
  • 2 Small yellow courgettes, cut into semi-circles 1cm thick
  • 1 Large green courgette, cut into semi-circles 1cm thick
  • 1 medium carrot, cut into semi-circles 1cm thick
  • 40g Peas, frozen
  • 1 Small Potato, cubed small
  • 3 Tomatoes chopped small
  • Salt to taste
  • 1 Handful fresh chopped coriander


  1. Heat a little oil in a saucepan on medium heat, add the onions, cook until it softens, add the mustard seeds and curry leaves, and cook until the seeds start popping.
  2. Add the ginger and garlic and cook for another minute to this. Add the cumin, coriander and turmeric.
  3. Then tip in the tomatoes and cook for 2 minutes until softened. Add the carrots and cook for a further few minutes.
  4. Add the courgettes, potatoes and peas, mix until everything is coated in the spices, add the salt.
  5. Cover and cook on low heat for about 20 minutes until the vegetables are softened
  6. Garnish with fresh coriander and serve with steaming hot Basmati rice
  7. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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