|Courgette Curry and Vegan Mofo Day 27|
I raided my spice cupboard and rather than use a curry powder, which I do use, I fancied making one from scratch. So out came all the curry type spices and I realised I had no ground coriander. I wasn't going to make a special trip to the supermarket just for that, so I used coriander seeds instead and ground them myself. Feel free to swap the seeds for ground if you make this.
1 Tbsp Groundnut oil
½ Tsp Mustard seeds
1 Onion, chopped
2 Garlic cloves
Knob of ginger (6g)
1½ Tsp Ground cumin
1 tsp Garam Masala
½ Tsp Coriander seeds
½ Tsp Hot chilli powder
¼ Tsp Salt
2 Tomatoes, chopped (225g)
1Tin of coconut milk
1 Tsp Arrowroot
Heat the oil and add the mustard seeds, they will start to pop almost straight away. When the majority of them have popped add the onion and sauté for 5 mins or until the onion starts to go golden brown.
Using a fine microplane, grate the garlic and ginger and add to the onions.
Grind the coriander seeds in a pestle and mortar and add to the onion mixture along with the cumin, garam masala, chilli powder and salt. Cook for another minute.
Add the tomatoes and stir to combine everything. Sauté for 5 minutes or until the tomatoes start to break down.
Add the courgettes, give everything another good stir and sauté for another couple of minutes.
Add the coconut milk, stir again and bring to a simmer. Cook for 5 to 10 minutes, depending on the size of your courgette pieces.
If you're happy with the curry sauce thickness leave out the arrowroot, but if like me, you like your curry sauce a little thicker mix the arrowroot with a little cold water and add to the curry, the mixture will thicken slightly.
Serve with rice.