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Stuffed courgette with curry flavouring

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Ingredients for 4 people

  • 4 Round courgette
  • 1 long courgette
  • 1 White onions
  • 20g Fresh ginger
  • 2 Garlic Cloves
  • 1 Tomato bunch
  • 60g Coconut milk
  • 5g Curry powder
  • ½ Bunch of fresh coriander
  • 60g Olive oil
  • Fine salt, pepper

Tomato vinaigrette

  • 100g Tomato juice
  • 60g Olive oil
  • 15g Sherry vinegar
  • Salt, pepper


Wash the round courgette then cut the top around 4 cm close to the head, scrape out the inside then cook in boiling salted water for 5 minutes, then cool immediately and put to the side.

For the stuffing

Cut the long courgettes into a brunoise (3mm cubes), cook them in a frying pan with a little olive oil, colour them lightly and season.

Finely chop the onion, ginger, garlic and dice the grape tomatoes.

In a saucepan, cook the onion in olive oil for a few minutes on its own, then add the garlic, ginger and tomato, and cook for a few minutes, then add the curry powder and coconut milk. Leave to cook over a low heat for 10 minutes.

Finely chop the coriander and add it and the brunoise of courgette to the mixture, season to taste.

Stuff the courgettes and bake in the oven at 200 degrees for 10 minutes with a little olive oil.

For the vinaigrette

Mix all the ingredients and adjust the seasoning to your taste.


Bon Appétit