COURGETTE CURRY RECIPE | OLIVEMAGAZINE
Provided by: Adam Bush
Total time: 50 minutes
Yield: Serves 4
|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|
- Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.
- 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.
- 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.
- 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.
Calories 141 calories, FatContent 7.5 grams fat, SaturatedFatContent 0.9 grams saturated fat, CarbohydrateContent 10.7 grams carbohydrates, SugarContent 8.4 grams sugar, FiberContent 4 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.1 milligram of sodium