Vegetarian mains
Courgette, chickpea and coconut curry
This healthy and bold vegan curry may seem to have an intimidating ingredients list, but you will find most of them in the store cupboard, and it's quick and easy to make. Serve it with a dollop of yoghurt and warm naan bread.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 onion, finely sliced
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1 chilli, deseeded and finely chopped
- 4 cm piece fresh ginger, peeled and finely grated or chopped
- 1-2 garlic cloves, 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 and drained again
- 400g courgettes, cut in ½ lengthways, then cut into bite-sized pieces
- 4 tomatoes, quartered and seeds removed
- handful fresh coriander leaves, roughly chopped
- salt and pepper
Method
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Step 1
In a large pan, heat the oil and add the onion. Gently fry for 10 minutes, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more minutes.
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Step 2
Add the tomato purée and cook for another minute. Add the veg stock, coconut milk and cinnamon stick.
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Step 3
Bring to the boil, reduce the heat and simmer for 15 minutes. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 minutes, until the courgettes are tender.
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Step 4
Remove the cinnamon stick and stir in the fresh coriander, season and serve.