Courgette Smoked Curry

This creamy yet fresh tasting curry tastes great when simply cooked on the hob, but is even better when cooked on a BBQ.
By allowing the curry to reduce over charcoal whilst light smoking woods infuse into the sauce, the flavours are lifted to produce something exceptional.

I must admit, I cannot take full credit (or really any) for this recipe, as it was from the wonderful mind of my Pitmissus, Rebecca, I just popped it on the grill!

Check out my Dirty Chicken recipe here, which is the perfect addition to this curry, and is in the picture above.


2 (Plus a little leftover…perhaps)


  • 1 tsp mustard seed (black)
  • 1 tsp cumin
  • 1 red onion – diced
  • 3 garlic cloves – minced
  • 3 green cardamon pods
  • 1 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp tumeric
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 courgette – sliced
  • 1/2 lemon
  • 2 x large vine tomatoes – chopped
  • 2 tbsp tomato puree
  • 100ml single cream
  • 500ml water
  • Nut or fruit smoking wood chunk


  • If cooking over BBQ, set up so that you have a hot, direct cooking area – if cooking chicken, this can go on the other side to cook indirectly once the lid of the BBQ goes on.

  1. Pour a glug of oil into a pan and put on a medium heat (directly over coals on BBQ).
  2. Once the oil is hot, add mustard seeds and cumin and heat until the are dancing in the pan.
  3. Dice the onion, mince the garlic cloves and add.
  4. Cook for 5-6 minutes stirring consistently.
  5. Meanwhile, grind cardamon pods, coriander seeds, Garam Marsala, turmeric and chill powder with a pestle and mortar.
  6. Add spice mix to the other spices and onion in the pan and fry for a further 2-3 minutes.
  7. Add courgette ‘moon’ slices and saute for a few minutes combining with the mixture before also adding the tomatoes, lemon juice and tomato puree. Add the water to the pan.
  8. Add a half-fist sized wood chunk to the side of your lit charcoal (I used chesnut) and put the BBQ lid on – do not put any kind of lid on the pan, as the smoke flavours need to infuse.
  9. After around 45 minutes, the mixture should should have reduced and become thick. Try not to open the lid during this time – temperature should be around 400℉, but can very either side of this.

  10. Add cream, stir and season to taste.
  11. Eat



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