Courgette and pea coconut curry

Method

1. Cut the courgettes into half moons about 1 cm thick. Chop the onion finely, crush the garlic, grate the ginger and slice the chilli finely. Pick the mint leaves and roughly chop them.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil and cover. Cook on the lowest heat for 12 minutes, then turn off the heat and leave the lid on.
3. Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic, ginger, chilli, turmeric, cumin and ground coriander for 1 minute.
4. Add the courgettes and cook for 4 minutes, stirring, until they begin to soften.
5. Pour in the coconut milk and 100 ml of water and simmer for 8 minutes. Add the frozen peas for the last 3 minutes.
6. Squeeze in the juice of half the lime and season with salt. Cut the other half into wedges.
7. Fluff the rice with a fork, serve the curry over it and scatter with the mint.

Tip Do not slice the courgettes thinner than 1 cm or they turn to mush. If you have no mint, a little extra coriander or basil does the job.

Photo made with AI.

From Nosha · nosha.app