Courgette & chickpea curry

Another courgette delivery from my green fingered allotment owning friends means a tasty vegan curry tonight. This is a store cupboard recipe that I quickly put together and it turned out to be a good ‘un. I wish I could say the kids loved it too, but I'd be lying, they had fish fingers (sigh). Anyway, the good news is that this recipe is really quick to prepare and serves 6 so you'll have plenty of leftovers for another night, even if the kids think it looks like the devil’s work.

Ingredients

Serves 6

• 1 tsp mustard seeds

• 15 curry leaves

• 2 tbsp rapeseed oil

• 1 onion, chopped finely

• 1 1/2 tsp ground cumin

• 1/2 tsp chopped dried chilli flakes, or more if you like it hotter!

• 1 tsp tumeric

• 1 tbsp tomato puree

• 4 large courgettes, chopped in slices and then in half

• 1 x 400ml tin coconut milk ( I like Sainsburys own brand, it's not as gloopy as others)

• 1 x 400g tin chickpeas, drained

• Fresh coriander

• Lime

Method

• Heat the oil in a large pan and then add the mustard seeds; warm until they being to pop and then add the curry leaves and warm through for a minute.

• Put the onion in the pan and cook gently on low for 15 minutes until soft.

• Next add the spices and stir for a minute to warm through and release their flavour.

• Put the courgettes in the pan and mix, cook for around 10 minutes until softened and then add the tomato purée followed by the coconut milk and chickpeas; simmer for a further 10 minutes.

• Serve with a sprinkle of coriander, a squeeze of fresh lime and a cold beer.