TODAY’S RECIPE: Courgette curry

EASY midweek dinner. Serves: 4

Ingredients

3 medium courgettes 2-3 tbsp sunflower oil 1 red onion, sliced 1-2 red chillies, sliced 40g ginger, grated 4 garlic cloves, grated 2 tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric 400g can chickpeas 400g can chopped tomatoes

400g can coconut milk Cooked basmati rice

Method

1 Halve courgettes lengthways and reserve watery seeds. Slice courgette halves.

2 Heat 2 tbsp oil in a pan and fry courgettes until golden. Remove from pan. Add rest of oil to pan and fry onion with pinch of salt and pepper for six minutes until soft. Add chillies, ginger and garlic, and cook for two minutes until soft. Stir in spices and cook for 30 seconds. 3 Add drained chickpeas, tomatoes, coconut milk and reserved courgette seeds. Simmer for ten minutes before returning courgettes to pan and cook for eight minutes. Serve with cooked basmati rice. SUBSCRIBE to BBC Good Food Magazineforjust £19.99 every six issues, plus receive a griddle plate and skewers set from J ea n-Patrique worth £59.99— perfect for cooking more healthily. Use link and code buy subscriptions. com/GF MAIL 122