COURGETTE CURRY WITH ROTI

Accidentally a vegan one here. Courgettes are a good vegetable and all I had in the fridge one day. I've gone off piste and done my own thing a bit but turns out that there is a traditional courgette curry from Pakistan. This is a lot like that in many ways!

20-25 Mins

Ingredients

(TO SERVE 4)

FOR THE CURRY

2 White Onions
A Shallot
Tablespoon of Ghee/Veg Oil
9 Cloves Garlic
Inch Knob of Ginger
2 Medium Sized Tomatoes
3 Courgettes of Medium Size
2 Small Green Chillies
Salt & Pepper
2 Teaspoons Cumin Seeds
Teaspoon Chilli Flakes
Teaspoon Turmeric
Teaspoon Ground Coriander
Bag of Spinach

FOR THE ROTI

5 Tablespoons Flour
100-150ml Water
Teaspoon Garlic Powder
Teaspoon Cumin Seeds
Black Pepper

TO SERVE

Handful Crushed Roasted Cashews
Handful Chopped Coriander
Pink Pickled Onions

Ingredients

Instructions

Slice your onion and shallot thinly and fry on a low-medium heat in a tablespoon of ghee or oil if you're being vegan. Use a large pan with a lid. While the onions soften you can peel your ginger and garlic and grate it all into a paste. Dice your tomatoes and set aside. Dice your green chillies and set aside. Use a potato peeler to peel the courgettes and chop into semi-circles.
Add your courgettes to the onions and cook for a few minutes. Season well with a good pinch of salt. Add the garlic and ginger and green chilli and stir through. Let that cook for about 4 minutes.
Add your cumin seeds, chilli flakes, ground coriander, black pepper and turmeric. Stir that in then stir in the diced tomato. Pop the lid on the pan and cook for 2 minutes on medium. Add your spinach and add a splash of water to wilt it with the lid on. Stir together.
I make roti by combining flour and water until its a smooth-ish dough. I don't use measurements just go careful with the water. We're stirring in garlic powder, cumin seeds and black pepper. Roll out as thinly as possible on a smooth floured surface and fry in ghee or oil in a hot non stick pan on a high heat for a minute or two on both sides until lovely and golden. Easy.
Serve your curry in a bowl with chopped fresh coriander, crushed roasted cashew nuts and if you know what's good for you - you'll make my pink pickled onions to go with this. They cut through the spice and oh bang it's good stuff. Serve with the roti and tuck in. Enjoy with great gumption.