Grilled Courgettes with White Bean Puree 

A healthy vegan recipe made with courgettes and delicious white beans. This simple recipe doubles as both a healthy dinner and a simple side dish. Either way, you serve it up, it’s going to be a favourite.


  • No coriander? Use parsley, basil or mint instead. 
  • No lemon? Use lime juice instead. 
  • No curry powder? Use any spice of your liking, such as ground coriander, masala or ground cumin. 
  • No cannellini beans? Use any white beans instead such as butter beans or chickpeas.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


2 Courgettes

2 tbsp Olive oil

10 g Fresh coriander

For the white bean puree:

1 can cannellini beans (with the water)

1 tsp Curry powder

1 tsp Ground turmeric

½ Lemon (zested and juiced )

Salt & pepper


  1. Preheat the oven to 200 C/180c fan/6 gas mark. Cut the courgettes in half lengthways. Score the courgette flesh diagonally with a sharp knife.
  2. Add the olive oil to a large ovenproof frying pan and place over a medium heat. Add the courgette halves cut side down and cook for 6-8 minutes, until golden brown. Add the pan to the oven and cook the courgettes for another 6-8 minutes, until tender. Season with salt and pepper.
  3. In the meantime, add all of the white bean puree ingredients into a food processor. Blend until smooth and season to taste.
  4. Pour the white bean puree into a serving dish and top with the courgettes cut side up to showcase the beautiful inside. Top with fresh coriander leaves and enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days. The white bean puree can be stored in the freezer for up to 3 months.