Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted – the seeds bulk out the sauce
Prep:20 mins
Serves 4
3 medium courgettes2-3 tbsp sunflower oil1 red onion, halved and finely sliced1-2 red chillies (depending on preference), finely chopped40g ginger, peeled and finely grated4 garlic cloves, finely grated2 tsp garam masala1 tsp ground cumin1 tsp ground turmeric400g can chickpeas, drained400g can chopped tomatoes400g can coconut milkcooked basmati rice, to serve
STEP 1Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it’s fine if you don’t get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.STEP 2Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.STEP 3Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.
