This quick courgette and potato skillet curry is a light, everyday vegetable dish cooked with gentle spices and minimal oil. It is commonly prepared for lunch or dinner when you want something filling but not heavy.
The recipe works well for home cooking because it uses one pan, familiar vegetables, and clear, beginner-friendly steps. The flavours are mild and comforting, making it suitable for the whole family.
Recipe Information
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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2 medium potatoes, peeled and diced into small cubes
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1 large courgette, chopped into bite-sized pieces
Base ingredients
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1½ tablespoons oil
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½ teaspoon cumin seeds
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1 small onion, finely chopped
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1 teaspoon grated garlic
Spices
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¼ teaspoon turmeric powder
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½ teaspoon ground coriander
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¼ teaspoon mild chilli powder (optional)
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Salt to taste
To finish
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1 tablespoon fresh lemon juice
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1 tablespoon chopped fresh coriander
Step-by-Step Method
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Heat the oil in a wide frying pan or shallow saucepan on medium heat.
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Add the cumin seeds and let them sizzle for a few seconds until fragrant.
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Add the chopped onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden.
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Stir in the grated garlic and cook for 30 seconds.
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Add turmeric powder, ground coriander, chilli powder if using, and salt. Mix well.
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Add the diced potatoes and stir so they are coated with the spices.
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Lower the heat slightly, cover the pan, and cook for 10 minutes, stirring once or twice, until the potatoes are nearly tender.
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Add the chopped courgette and mix gently. Cover again and cook for a further 6 to 8 minutes until both vegetables are soft.
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Remove the lid and cook for 2 minutes to allow any excess moisture to evaporate.
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Turn off the heat and add lemon juice. Mix gently.
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Garnish with fresh coriander before serving.
Cooking Tips
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Cut the potatoes into small, even pieces so they cook through quickly.
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Keep the heat low while covered to prevent sticking.
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Add courgette later, as it cooks faster than potatoes.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: This dish is naturally gluten-free.
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Extra flavour: Add a pinch of crushed cumin powder at the end for a warmer taste.
Serving Suggestions
Serve hot with chapati, plain rice, or as a side dish with dal. This curry works well as a simple everyday meal.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days in an airtight container.
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Reheat gently in a pan over low heat until warmed through.
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Freezing is not recommended as courgette may soften too much.
Recipe Image Description:
A three-quarter angle photograph of courgette and potato skillet curry served in a simple shallow ceramic bowl. Soft golden potato cubes and tender green courgette pieces are lightly coated in spices and finished with fresh coriander. The bowl is placed on a light wooden surface with a plain serving spoon beside it. Soft natural daylight, clean uncluttered background, sharp focus on the dish, natural colours, realistic home-style presentation.
