Courgette and Chickpea Curry

 My courgettes are growing very slowly but my neighbour has lots of very large ones which she has been sharing with us. 

This recipe was developed as a way of using up these courgettes and making a simple tasty supper. 

1 large courgette or smallish marrow (cut into 2cm cubes and placed in bowl with a handful of salt and allow to sit overnight). 

2 large onions (finely chopped)

4 cloves of garlic

2cm piece of fresh ginger (peeled)

1 green or red chilli

Vegetable oil 

450g tin of chopped tomatoes 

450g tin of chickpeas

1tablespoon ground cumin

1 tablespoon ground coriander 

1/2 teaspoon turmeric 

1 tablespoon Garam Masala 

Method  

Allow the excess moisture to draw out of the courgette then rinse and drain.  

Heat some oil in a wide pan and add the onion.  Fry gently until soft and just starting to colour.

Put garlic, ginger and chilli with a small amount of water into a food processor and pulse to a purée.

Add this purée to the pan and stir for a few moments. 

Add the drained courgette to the pan and cook for another 10 minutes stirring from time to time.

Add the tinned tomatoes and stir.

Now add the cumin, coriander and turmeric and stir gently. 

Allow to simmer for a few minutes then add the chickpeas.

Cover the pan and simmer for 20 minutes. Stir from time to time to prevent it sticking  

Remove lid for the last 5 minutes.

Stir in Garam Masala and check seasoning.  I found it didn’t need any additional salt.

Serve in bowls or with a serving of rice. Enjoy