Ingredients
- 3 Courgettes
- Coconut oil
- 2 Onions onion, halved and finely sliced
- 3 Fresh red chillis – deseeded?
- Big thumb of ginger finely grated
- 4 garlic cloves chopped and pureed
- 1/2 tsp onion powder
- 1 tbsp tomato puree
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp onion seeds
- 400g can chickpeas including juice
- 400g can chopped tomatoes
- 1 tbsp creamed coconut
Method
If like me you planted 3 courgette plants thinking it would grow just enough courgettes for us to eat and now you have way too many courgettes and the glut is something you need to deal with, you need courgette recipes. Lots of them. You can have them in spiralised in smoothies, grated in cakes, and now in curries.
Cut courgettes in half lengthways. Then chop into half moons as thick as your finger for a good bit of bite. Fry the courgettes in batches in oil – until brown. While frying the courgettes add a few pinches of salt, garam masala, turmeric. The bottom of the pan will go a bit brown, this is flavour. Try not to clean it. Once all the courgettes are fried put them in a bowl and leave to the side. I usually do this in the morning and then wait until the afternoon to do the rest. Add more coconut oil to the pan on top of the brown singed (looks burnt) bottom and add the chopped onions. Cook these gently on a low heat for 10-15 minutes add a pinch of salt. Once the onions have gone soft and floppy and have taken on the brown bits from the bottom of the pan add the garlic, chilli, and ginger and cook for five minutes. Add the tomato puree and stir. Give this a couple of minutes and then add the spices stirring well. Add the can of chickpeas (with juice) and the tomatoes. Add the spoon of creamed coconut (creamed coconut is 100% coconut unlike tins of coconut milk). Bring to the boil and simmer for 5 minutes. Then leave the pan on the hob for the rest of the afternoon to marinade.
When you are ready to eat, heat it up again, you may have to add a bit of liquid to get to a consistency you like. Serve with chiapatis, and rice.