Courgette Curry with Lemon Chickpea Rice

Name: Courgette Curry with Lemon Chickpea Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 g chickpeas, drained; 240 g brown basmati rice; 450 g baby potatoes, thickly sliced; 500 g courgettes, thickly sliced; 4 large vine tomatoes, roughly chopped; 1000 ml boiling water; 1-2 red chilies, deseeded and finely chopped; 2 tbsp ginger, very finely chopped; 6 cloves garlic, crushed; 2 tbsp olive oil; 200 ml stock made with vegetable bouillon powder; 1 tbsp tomato puree; 2 tbsp lemon juice; 1.5 tsp cumin seeds; 2 tsp ground coriander; 1.5-2 tsp ground turmeric; 0.5-1 tsp brown mustard seeds; 1 cinnamon stick; 12 curry leaves; 15 g fresh coriander, chopped

This courgette curry is warmly spiced, tomato-rich, and packed with tender potatoes and fresh coriander. Served with fragrant lemon chickpea rice, it makes a satisfying vegetarian dinner that feels comforting yet bright.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

chickpeas, drained
400 g
brown basmati rice
240 g
baby potatoes, thickly sliced
450 g
courgettes, thickly sliced
500 g
large vine tomatoes, roughly chopped
4
boiling water
1000 ml
red chilies, deseeded and finely chopped
1
ginger, very finely chopped
2 tbsp
garlic, crushed
6 cloves
olive oil
2 tbsp
stock made with vegetable bouillon powder
200 ml
tomato puree
1 tbsp
lemon juice
2 tbsp
cumin seeds
1.5 tsp
ground coriander
2 tsp
ground turmeric
1.5 tsp
brown mustard seeds
0.5 tsp
cinnamon stick
1
curry leaves
12
fresh coriander, chopped
15 g

Step-by-Step Instructions

Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the ginger and cook for 2 to 3 minutes until fragrant. Stir in the cumin seeds, chopped red chilies, and garlic, and cook for 30 seconds.

Add the sliced potatoes, ground coriander, and 1 tsp of the turmeric. Stir well to coat, then add the chopped tomatoes, tomato puree, vegetable stock, and cinnamon stick. Cover and simmer for 5 minutes.

Stir the courgettes into the curry, cover again, and cook for 10 to 12 minutes until the potatoes and courgettes are just tender. Remove the cinnamon stick, then stir in most of the fresh coriander.

Meanwhile, heat the remaining 1 tbsp olive oil in a saucepan. Add the mustard seeds, if using, and cook until they start to pop. Stir in the brown basmati rice, remaining turmeric, and curry leaves. Pour in 1 litre of boiling water, cover, and simmer for 15 minutes. Add the drained chickpeas and lemon juice, cover again, and cook for 10 minutes more, or until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork and serve with the courgette curry, scattered with the remaining coriander.