
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.
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.
For a milder dish, use 1 chili and remove all the seeds. If you cannot find curry leaves or mustard seeds, the rice will still be flavorful without them. Leftovers keep well in the fridge for up to 3 days; store the curry and rice separately and reheat with a splash of water.