COURGETTE CURRY

Ah, courgette season.  This creamy courgette curry is delicately spiced, but packed with flavour. A great way to use up a glut of courgettes.This tasty curry will transform the everyday courgette into something special ! You can serve it with rice or naan.

INGREDIENTS  Serves 4

3 medium courgettes
2-3 tablespoons sunflower oil
1 red onion, halved and finely sliced
1-2 red chillies (depending on preference), finely chopped
40g ginger, peeled and finely grated
4 garlic cloves, finely grated
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
400g can chickpeas, drained
400g can chopped tomatoes
400g can coconut milk

METHOD

Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it’s fine if you don’t get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.

Heat 2 tablespoons oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.

Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins.

Original Recipe Good Food