Courgette and Cashew Curry

Name: Courgette and Cashew Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; wraps, to serve; squeeze of lemon; 1 tsp asafoetida; 1 tsp sugar; ½ tsp fenugreek seeds; 4 courgettes/zucchini (approx. 800 g/1 lb 12 oz), halved lengthways then cut into 2 cm/¾ in pieces; 1 tsp salt; ¼ tsp chilli powder; ½ tsp ground turmeric; 100 g/3½ oz/scant 1 cup unsalted cashew nuts; 1 dried red chill, crumbled

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

What I love about this curry is that it is cooked with pickling spices, so it is brilliant when it is hot and fresh but also fantastic served cold and fermented. If you have any leftover, it is wonderful in toasted sandwiches or as a pickled, cold accompaniment to cooked meats.

Ingredients

4 tbsp vegetable oil
½ tsp fenugreek seeds
1 tsp

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat the oil in a large, non-stick frying pan over a medium heat. Add the fenugreek seeds and fry for a few seconds, until fragrant and just turning golden, then add the asafoetida and dried, crumbled red chilli and fry for a few seconds more, being careful not to burn any of the spices as this will impart a bitter taste to the curry.
Add the courgettes/zucchin