Creamy Courgette and Chickpea Curry

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (peeled and chopped)
• 2 Garlic Cloves (peeled and chopped)
• 1 tsp Fresh Ginger (peeled and grated)
• 2 tbsp Coriander Stalks (chopped (reserve the leaves for garnish))
• 2 tbsp Medium Curry Paste
• 1 tsp Cumin
• 1 tsp Garam Masala
• ½ tsp Turmeric
• ½ tsp Ground Coriander
• 2 Courgettes (halved and chopped into 2cm chunks)
• 1 Red Pepper (deseeded and sliced)
• 400 g Tin of Chickpeas (drained and rinsed)
• 400 g Tin of Chopped Tomatoes
• 2 tbsp Mango Chutney
• 250 ml Coconut Cream
• 2 tbsp Natural Yogurt

Method

1. Heat the oil in a frying pan or shallow casserole and fry the onion, garlic, fresh ginger and chopped coriander stalks for 4 minutes until beginning to soften.
2. Stir in the curry paste and spices and cook for a further 2 minutes.
3. Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
4. Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
5. Pour in the coconut cream, stir and simmer for 5 more minutes.
6. Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.