Courgett chilli and cream

A tasty summer supper.

Courgette chilli and cream

Courgette Chilli and Cream Ingredients


  • 500g of courgettes
  • 80ml of single cream
  • ½ red onion cut into large chunks
  • 250g of ripe tomatoes, skinned and chopped (if this is too much trouble tinned are fine although fresh will taste better!)
  • Handful of fresh coriander – chopped
  • 5 or 6 fresh mint leaves
  • ½ tablespoon of cinnamon
  • ½ tablespoon of cumin
  • 2 cloves
  • A red chilli
  • Salt and pepper

Prep time: 5 mins
Cook time: 30 mins
Serves: 4

One of my favourite summer vegetables is the courgette. Come July they’ll be beginning to grow at an alarming rate. They’ll be good value at the markets, although you are just as likely to find them at gate sales or freebies – as the glut of these versatile small marrows on allotments begin to take over.

Eat them as fresh as possible, and it’s worth cooking them on the barbecue grill as they are quick and easy to cook.

Get Prepped

  1. Courgette chilli cream 2Skin and chop tomatoes
  2. Roughly chop courgettes and red onion

Get Cooking

  1. Courgette chilli cream 1Put everything in a large, heavy-based pot and bring to a simmer on your gas stove.
  2. Stir well, cover and turn heat down low. Let everything cook together slowly for about 30 minutes.
  3. Stir occasionally to check it is not sticking.
  4. When all the liquid has absorbed and the courgettes are soft, spoon onto a bed of fluffy white rice. A squidge of lime would also be good if you have it!

Also try:

Slice them lengthways (about 1/2cm thick), brush them with a bit of olive oil and grill or griddle them for a few minutes on each side. The natural sugars will start to caramelise giving you those soft, grill streaked. Serve simply with a knob of melted butter, black pepper and squeeze of lemon and a hunk of bread.

Just as simple, (and the favoured courgette dish of my children), thickly grate courgettes into a frying pan with a little butter and oil. Add salt and pepper, a squeeze of lemon juice, and a few chopped fresh herbs if you can get them - I use a bit of sage. Cook until courgettes are soft. Mix into a bowl of cooked pasta. Serve with grated cheese, more pepper and a little grated lemon zest.