Courgette Curry

One of my colleagues at work, a very sweet lady with green fingers, presented me with these courgettes from her allotment. Food you grow yourself and then pick fresh tastes so much more intense and flavoursome, so I decided to make courgette curry.

Ingredients:

2 medium onions - diced

2 tablespoons olive oil (or sunflower if you prefer)

inch-long peice of ginger, peeled and crushed

4-5 cloves of garlic, crushed

1 tablespoon tomato paste

3 courgettes/zuchinni - peeled and diced

2 bell peppers one green one red - diced

5 medium potatoes peeled and cut thick slices
2 tomatoes - diced

1 green tomato (if available) - halved and sliced

3 green chillis - chopped small

medium bunch green coriander - chopped (provides handful)

1 teaspoon whole coriander seeds - ground/crushed

1 teaspoon cumin seeds - ground/crushed

1 teaspoon red chilli powder (increase, decrease or omit to suit taste)

1/2 teaspoon turmeric/haldi powder

1 heaped teaspoon garam masala

1 tablespoon salt (adjust as required)

1 cup water

Method:

Saute onions in oil till golden brown. Add ginger and garlic and cook for further two minutes. Add green chillis, turmeric, red chillis powder, garam masala, cumin and coriander seeds, tomato paste and cook for a further minute. Add tomatoes and courgette and cup of water and cover pot. Leave to cook for 15 minutes or until courgettes almost cooked through (check to see of the edge of a spoon cuts through).

Add green and red bell peppers, green tomatoes, potatos and fresh coriander. Cover and leave to simmer until potatoes cooked through.