Coconut Curry with Courgette and Chickpeas
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Coconut Curry with Courgette and Chickpeas

Coconut Curry with Courgette and Chickpeas

Ingredients

Method

  • 2 tbsp oil
  • 1 sliced onion
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 chopped chilli
  • 4cm piece of ginger, grated
  • 2 crushed garlic cloves
  • 1 tsp each turmeric and ground coriander
  • 1 tbsp tomato puree
  • 200ml veg stock
  • 400ml coconut milk
  • 1 cinnamon stick
  • 400g tin of chickpeas, drained
  • 400g chopped courgettes
  • Chopped coriander
  • Heat the oil in a large pan and gently fry the onion for 10 mins. Add the cumin, chilli, mustard seeds, ginger, garlic, coriander and turmeric, and fry for 3 mins more. Stir in the tomato puree, veg stock, cinnamon stick and coconut milk, and stir well.
  • Simmer the mixture for about 15 mins, then add the courgettes, chickpeas and some seasoning. Cook for 15 mins more, then remove the cinnamon stick and stir in the fresh coriander. Serve with rice or flatbreads, and enjoy.
1 hr
4 serving

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