Courgette Curry
A simple, fresh courgette curry using Rafi’s signature Garam Masala Blend.
Serves: 4 - 6 | Suitable for vegans Ⓥ
Introduction
The Garam Masala gives this recipe warming, aromatic and peppery flavours from spices like cloves and cinnamon.
This vegan recipe is great for a mid-week curry night. Serve with Pilau Rice and enjoy!
Ingredients
| Serves 4 - 6 |
| 1 - 2 tsp Rafi's Garam Masala Spice Blend |
| 1/2 tsp Cumin Seeds |
| 1/2 tsp Mustard Seeds |
| 1/4 tsp Turmeric |
| 1 tsp Coriander Powder |
| 1 tsp Cumin Powder |
| 1/2 tsp Kashmiri Chilli Powder |
| 400g Tinned Tomatoes |
| 1 tbsp Tomato Puree |
| 1 onion (finely sliced) |
| 100ml water |
| 2 garlic cloves |
| 2 tbsp oil |
| 1/4 tsp salt |
| 500g courgettes (cut into 1cm slices) |
| 1 tbsp lemon juice |
| 1 tbsp chopped coriander |
Instructions
- Heat the oil in a large pan. Fry the cumin and mustard seeds for 2 minutes until they splutter.
- Add the onion and garlic then fry for 5 - 6 minutes.
- Add the turmeric, ground coriander, ground cumin, chilli powder, and salt, then fry for a further 2 - 3 minutes.
- Add the courgette and cook for 5 minutes whilst stirring continuously to prevent burning.
- Add the tomatoes, tomato purée, water and lemon juice, then stir together. Simmer for 10 minutes until the sauce has thickened and the courgette is cooked but still has some bite.
- Stir in fresh coriander and garam masala, to taste, just before serving.
