In the summer there is always a glut of courgettes in this house. This curry uses them and any other green veg that needs using up in the fridge.
1/4 savoy cabbage, shredded
200g tender stem broccoli, roughy chopped
100g peas
6 cloves garlic
5cm ginger, roughly chopped
50 ml groundnut oil
1 tbsp black mustard seeds
1 tsp fenugreek, lightly crushed
2 tsp fennel seeds, lightly crushed
1 onion, finely diced
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder (I used Kashmiri)
800g courgettes, cut into 2cm chunks
1 x 400g tin whole plum tomatoes
3 fresh chilli (red or green), halved lengthways seeds removed if preferred
1 x 400g tin chick peas, drained
1 x 400g tin coconut milk
squeeze of lemon to finish
Prepare a bowl with cold water and ice. Bring a pan of salted water to the boil and tip in the shredded cabbage and broccoli, blanch for 4 minutes, add the peas and cook for one minute. Drain, plunge into ice bath and once completely cold, drain again and set aside ready for when you finish the dish.
Add the garlic and ginger to a mini processor with a splash of water and whizz to a paste.
Put the oil in a large lidded pan over a medium high heat, add the mustard seeds, fennel and fenugreek, cook for a minute making sure the seeds don’t burn. When the seeds start popping, lower the heat and add the onion, season with salt and sauté for 10 minutes until soft.
Tip in the garlic ginger paste and cook for a couple of minutes until the water has evaporated and there is an oily residue in the bottom of the pan.
Add ground coriander, cumin, chilli powder and turmeric, stir, turn the heat back up to medium high and tip in the courgettes and season well with salt. Fry for a few minutes then add the plum tomatoes breaking them up with a fork as you stir. Refill the tin with water and add to the pan. Drop in the fresh chilli halves and chick peas, bring to the boil, reduce the heat, cover and leave to stew for 30 minutes.
Remove the lid, turn the heat up and add coconut milk, bring to a boil and finally stir in the blanched veg. Finish with a squeeze of lemon to taste and serve with rice or naan.
Courgette Curry
Ingredients
- 1/4 savoy cabbage shredded
- 200 g broccoli roughly chopped
- 100 g peas
- 6 cloves garlic
- 5 cm ginger roughly chopped
- 50 ml groundnut oil
- 1 tbsp black mustard seeds
- 1 tsp fenugreek lightly crushed
- 2 tsp fennel seeds lightly crushed
- 1 onion finely diced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder (I use Kashmiri)
- 1 tsp turmeric
- 800 g courgettes chopped into 2cm chunks
- 1 400g tin whole plum tomatoes
- 1 400g tin chick peas
- 3 fresh chilli halved seeds removed if preferred
- 1 400g tin coconut milk
- squeeze of lemon to finish
Instructions
- Prepare a bowl with cold water and ice. Bring a pan of salted water to the boil and tip in the shredded cabbage and broccoli, blanch for 4 minutes, add the peas and cook for one minute. Drain, plunge into ice bath and once completely cold, drain again and set aside ready for when you finish the dish.
- Add the garlic and ginger to a mini processor with a splash of water and whizz to a paste.
- Put the oil in a large lidded pan over a medium high heat, add the mustard seeds, fennel and fenugreek, cook for a minute making sure the seeds don't burn. When the seeds start popping, lower the heat and add the onion, season with salt and sauté for 10 minutes until soft.
- Tip in the garlic ginger paste and cook for a couple of minutes until the water has evaporated and there is an oily residue in the bottom of the pan.
- Add ground coriander, cumin, chilli powder and turmeric, stir, turn the heat back up to medium high and tip in the courgettes and season well with salt. Fry for a few minutes then add the plum tomatoes breaking them up with a fork as you stir. Refill the tin with water and add to the pan. Drop in the fresh chilli halves and chick peas bring to the boil, reduce the heat, cover and leave to stew for 30 minutes.
- Remove the lid, turn the heat up and add coconut milk, bring to a boil and finally stir in the blanched veg. Finish with a squeeze of lemon to taste and serve with rice or naan.
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