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Sponsored by: Riverford Organic Vegetables
Courgette, Chickpea & Coconut Curry
| Published: 25th July 2011 10:36 |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4 people
Ingredients
- 2 tbsp oil for frying
- 1 onion, peeled + finely sliced
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1 chilli, finely chopped (deseed it if you don’t like too much heat)
- 4 cm piece fresh ginger, peeled + finely grated or chopped
- 1-2 cloves garlic, peeled + crushed or finely chopped
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tbsp tomato purée
- 200ml veg stock
- 400ml tin coconut milk
- 1 cinnamon stick
- 400g tin chickpeas, drained, rinsed + drained again
- 400g (about 3 small to medium) courgettes, cut in ½ lengthways, then cut into bite-sized pieces
- 4 tomatoes, quartered + seeds removed
- handful fresh coriander leaves, roughly chopped
Instruction
- In a large pan, heat the oil and add the onion. Gently fry for 10 mins, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more mins. Add the tomato purée and cook for another min. Add the veg stock, coconut milk and cinnamon stick.
- Bring to the boil, reduce the heat and simmer for 15 mins. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 mins, until the courgettes are tender. Remove the cinnamon stick and stir in the fresh coriander to serve.
Courtesy of http://www.riverfordsacrewell.co.uk/
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