Name: Courgette curry
Total time: 50 min
Yield: Serves 4
Ingredients: 1 onion; 4 cloves garlic; a knob ginger; 1 green chilli; 2 tbsp sunflower oil; 1 tbsp cumin seeds; 1 tbsp mustard seeds; 8 curry leaves (use dried if you can’t find fresh); 3 courgettes chopped; 1 x 250g tin chopped tomatoes; 1 tsp ground turmeric; 1 tsp garam masala; a handful frozen peas; a handful of coriander leaves chopped; 1 lemon cut into wedges; rice to serve

Two Bowls of Courgette Curry on a Bed of Rice

1 onion
4 cloves garlic
a knob ginger
1 green chilli
2 tbsp sunflower oil
1 tbsp cumin seeds
1 tbsp mustard seeds
8 curry leaves (use dried if you can’t find fresh)
3 courgettes
chopped
1 x 250g tin chopped tomatoes
1 tsp ground turmeric
1 tsp garam masala
a handful frozen peas
a handful of coriander leaves
chopped
1 lemon
cut into wedges
rice
to serve

Method

step 1
Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.
step 2
Heat the sunflower oil in a large frying pan over a medium heat and add the cumin seeds, mustard seeds, and curry leaves, stirring for 30 seconds. Tip the onion paste into the pan with a pinch of salt and cook, stirring, for 10 minutes until darkened slightly.
step 3
Add the courgettes, chopped tomatoes, turmeric and garam masala. Refill the can of tomatoes with water 1½ times and add that, too. Bring to the boil, then simmer for 25 minutes until the courgettes have softened.
step 4
Tip in the frozen peas and cook for a few minutes, season to taste, then stir in the coriander and serve with lemon wedges and rice.