Name: Courgette Curry
Prep time: 10 min
Cook time: 45 min
Ingredients: 1/4 savoy cabbage (shredded); 200 g broccoli (roughly chopped); 100 g peas; 6 cloves garlic; 5 cm ginger (roughly chopped); 50 ml groundnut oil; 1 tbsp black mustard seeds; 1 tsp fenugreek (lightly crushed); 2 tsp fennel seeds (lightly crushed); 1 onion (finely diced); 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp chilli powder (I use Kashmiri); 1 tsp turmeric; 800 g courgettes (chopped into 2cm chunks); 1 400g tin whole plum tomatoes; 1 400g tin chick peas; 3 fresh chilli (halved seeds removed if preferred ); 1 400g tin coconut milk; squeeze of lemon to finish

A large metal bowl filled with vibrant vegetable curry, including courgette, broccoli, peas, green beans, and chickpeas in a rich orange sauce, with a ladle resting inside. A bowl of white rice is in the background.

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