Hey guys! I will be posting about Healthy Courgette curry Recipe. Take a look around and let me know what you think!
Prepare this light, summery courgette curry in less than an hour – perfect for a vegetarian midweek dinner. It’s also gluten-free and vegan-friendly
- 1 onion
- 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
- STEP 1
Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
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