Courgettes are always in season in July in the UK and this is a beautifully rich curry for rainy summer days. It uses a combination of three spice blends to achieve a lovely flavour & heat, and strike a balance between sweet & sour.
1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
4 cm piece of ginger, finely grated
3 tsp Bhuna*
2 tsp Goan*
½ tsp Sweet Spice*
400g tin chopped tomatoes
400ml tin coconut milk
400g tin chickpeas, rinsed
400g courgettes, cut into bite-sized chunks
Squeeze of lime juice
Handful of chopped herbs, to garnish (coriander, parsley or mint)
Salt and pepper, to taste
- Heat the oil and cook the onion until soft, for about 10 minutes. Add the garlic & ginger and stir for another minute.
- Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
- Add the tinned tomatoes and coconut milk, and let it come to a gentle simmer. Allow to bubble over a low heat for 5-10 minutes, until it's thickened a little.
- Once thickened, add the courgettes and chickpeas, give everything a good stir and allow to simmer for a further 10-15 minutes. Check it after 10 minutes and if the courgettes are almost done, remove from the hob - if you overcook them, they'll go soggy and soft.
- Add the lime juice, and salt to taste.
- Garnish with fresh herbs and serve with rice.
* You can replace any of the spices with just one blend (e.g. use 5 tsp Korma) and use cinnamon in place of the Sweet Spice