Creamy Courgette Curry

Name: Creamy Courgette Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large courgettes (or 3 smaller ones); 3 garlic cloves; 4 tbsp rapeseed or sunflower oil; 3 small waxy potatoes; 100 g green vegetables (I used green beans and tenderstem broccoli); 1 tsp mustard seeds; 1 onion; 2 fresh green chillis; 3 cm piece fresh ginger; 2 tomatoes; 1/2 tsp turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 400 ml coconut milk; 50 ml dairy-free cream or coconut cream; lemon wedges (to serve); fresh coriander (to serve)

4 servings

porties

15 minutes

actieve tijd

1 hour

totale tijd

Begin met koken

Ingrediënten

2 large courgettes (or 3 smaller ones)

3 garlic cloves

4 tbsp rapeseed or sunflower oil

3 small waxy potatoes

100 g green vegetables (I used green beans and tenderstem broccoli)

1 tsp mustard seeds

1 onion

2 fresh green chillis

3 cm piece fresh ginger

2 tomatoes

1/2 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

400 ml coconut milk

50 ml dairy-free cream or coconut cream

lemon wedges (to serve)

fresh coriander (to serve)

Instructies

Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.

Cut the courgettes in half lengthways and then into 1cm thick slices. Put into a roasting tin with the garlic cloves (whole, with skin left on), 2tbsp of oil and season well with salt and pepper.

Toss together until the courgette slices are fully coated with oil then roast for 30 minutes, turning half way through.

Meanwhile, bring a saucepan of water to the boil. Cut the potatoes into chunks. Trim and halve the green beans, trim the broccoli or prepare whatever green vegetables you are using.

Cook the potatoes for 5 minutes then add the beans, broccoli or other vegetables for a further 3-4 minutes until just tender. Drain and set aside.

Heat the remaining 2tbsp oil in a large frying pan. Add the mustard seeds and cook on a medium heat until they begin to pop.

Peel and finely chop the onion and add to the pan. Slit the green chillis down the side (leaving them whole) and add to the pan. Peel and finely chop the ginger and add to the pan. Cook for 2-3 minutes.

Meanwhile, chop the tomatoes. Add them to the pan with the turmeric, ground coriander, cumin and a generous seasoning of salt. Cook for a further 2-3 minutes.

Add the tin of coconut milk along with a splash of water. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.

Add the courgettes, (remove the garlic cloves first), potatoes and green vegetables. Squeeze the flesh of the garlic cloves out of the skin and add to the pan.

Add the cream, then taste and adjust seasoning if required.

Remove the green chillis just before serving, and serve with chopped coriander and a squeeze of lemon.

Voedingswaarde

Portiegrootte

Calorieën

628 kcal

Totale vet

46.8 g

Verzadigd vet

28.7 g

Onverzadigd vet

Transvet

Cholesterol

Natrium

53 mg

Totale koolhydraten

49.9 g

Voedingsvezels

10.9 g

Totale suikers

11.5 g

Eiwit

9.9 g