Wondering what to do with a glut of courgettes? Put them to good use in this spicy, summery one-pot
Prep:15 mins
Serves 2
2 tbsp sunflower oil500g courgettes, thickly sliced½ tsp cumin seeds2 tbsp ginger, finely chopped6 garlic cloves, crushed1 red chilli, deseeded and finely chopped1 tsp ground coriander¼ tsp ground turmeric500g tomato, chopped150ml hot vegetable stock225g pack raw peeled frozen jumbo prawn, thawed½ small bunch coriander, roughly chopped
STEP 1Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.STEP 2Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.STEP 3Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.
