The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic
Prep:20 mins
Serves 4
For the curry1 tbsp olive oil2 tbsp ginger, very finely chopped1½ tsp cumin seeds1-2 red chillies, deseeded and finely chopped6 garlic cloves, crushed450g baby potatoes, thickly sliced2 tsp ground coriander1 tsp ground turmeric4 large vine tomatoes, roughly chopped1 tbsp tomato purée200ml stock, made with 1 tsp vegetable bouillon powder1 cinnamon stick500g medium-sized courgettes, thickly sliced15g chopped fresh coriander
STEP 1Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.STEP 2Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.STEP 3Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.
