Source: Courgette, chickpea and coconut curry
Courgette Curry
Servings 4 people
Ingredients
- 2 tbsp oil
- 1 onion finely sliced
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1 chilli deseeded and finely chopped
- 4 cm ginger peeled and finely chopped
- 4 cloves garlic crushed
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tbsp tomato purée
- 400 ml coconut milk
- 1 cinnamon stick
- 400 g chickpeas 1 tin
- 400 g courgettes cut into bite sized pieces
- 400 g chopped tomatoes 1 tin
Instructions
- In a large pan, heat the oil and add the onion. Gently fry for 10 minutes, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more minutes.
- Add the tomato purée and cook for another minute. Add the veg stock, coconut milk and cinnamon stick.
- Bring to the boil, reduce the heat and simmer for 15 minutes. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 minutes, until the courgettes are tender.
- Remove the cinnamon stick and stir in the fresh coriander, season and serve.
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