Courgette and Cashew Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen

By Nisha Katona

Published 2021

  • About

What I love about this curry is that it is cooked with pickling spices, so it is brilliant when it is hot and fresh but also fantastic served cold and fermented. If you have any leftover, it is wonderful in toasted sandwiches or as a pickled, cold accompaniment to cooked meats.


  • 4 tbsp vegetable oil
  • ½ tsp fenugreek seeds
  • 1 tsp


  1. Heat the oil in a large, non-stick frying pan over a medium heat. Add the fenugreek seeds and fry for a few seconds, until fragrant and just turning golden, then add the asafoetida and dried, crumbled red chilli and fry for a few seconds more, being careful not to burn any of the spices as this will impart a bitter taste to the curry.
  2. Add the courgettes/zucchin