Courgette, Chickpea and Coconut Curry

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Use a teaspoon rather than a knife or peeler to scrape the skin off your ginger – it avoids wastage. Cheap teaspoons have sharper edges and work better than posh cutlery. Serve this curry with plain boiled basmati rice and a good dollop of yoghurt.

Ingredients

  • 2 tbsp sunflower or light olive oil, for frying
  • 1 onion, finely chopped
  • ½

Method

Heat 2 tablespoons of oil in a large pan and add the onion. Fry on a very low heat, stirring now and then, until the onion is soft and translucent, without colouring, about 10 minutes.

Add the mustard seeds, cumin, coriander, turmeric and chilli. Fry until you hear the mustard seeds starting