Courgette Curry

By ShannonB

Quite hot and spicy--nice balance with sweeter curries.

Ingredients

• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 onion, peeled, halved and thinly sliced
• 2 garlic cloves, peeled and crushed
• 1 tbsp mild or medium curry powder
• 700 g / 1 lb 8 oz courgettes (zucchini), cut into slices
• 400 g can chopped tomatoes
• 1 tbsp tomato puree
• 1/2 tsp artificial sweetener
• Small handful freshly chopped mint leaves
• Small handful freshly chopped coriander leaves

Details

Servings 4

Preparation

Step 1

Spray a large non-stick frying pan with cooking spray and place over a medium heat. Add cumin and mustard seeds and when they start to pop, add the onion. Stir-fry until soft. Add the garlic, curry powder and courgette and cook for 3-4 minutes, stirring continuously.

Stir in the tomatoes, puree, sweetener and 150 ml / 5 fl oz water. Bring to the boil, then reduce heat to low and cover and simmer gently 10-12 minutes.

Remove from heat, season with salt, and sprinkle over the chopped herbs.