Courgette, Chickpea and Coconut Curry

Name: Courgette, Chickpea and Coconut Curry
Yield: Serves 2
Ingredients: salt and black pepper; squeeze of lime juice; 2 tomatoes, roughly diced; 2 large courgettes, cut in half lengthways, then into bite-sized pieces; 2 garlic cloves, finely chopped, grated or crushed; large handful of coriander, roughly chopped; 2 tbsp sunflower or light olive oil, for frying; 4 cm piece of fresh ginger, peeled and finely grated; ½ tsp ground coriander; 1 tbsp tomato purée; ½ tsp ground cumin; ½ tsp black mustard seeds; ¼ tsp ground turmeric; 1 chilli, deseeded and finely chopped (leave the seeds in for more heat); 1 onion, finely chopped; 1 x 400 g tin coconut milk; 1 cinnamon stick; 1 x 400 g tin cooked chickpeas, drained and rinsed

Preparation info

Serves
2

Difficulty
Easy

Appears in

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

Main course
Vegan
Gluten-free
July
August
June
September
Summer

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