TORAI CURRY - Courgette and Tomato Curry

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curry on cooking femalefocusonline qfsept18A very simple but tasty dish with tempered spices, the tomato and mango power give this dish a tangy flavour. Courgettes are available all year round but best during the summer months. Courgettes don’t require any peeling and little cooking time. This is a go to curry when short of time and can be prepped, cooked and on the table in under 15 minutes! 


3 large courgettes, thinly sliced
2 teaspoons oil/ ghee
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon salt
2 chillies, chopped (optional)
2 teaspoons garam masala
½ teaspoon black ground pepper
½ can chopped tomatoes
1 teaspoon lemon juice
½ teaspoon mango power (amchoor) optional
Chopped fresh coriander

Time: 15 minutes
Serves: 4

- Heat the oil in a large frying pan on a medium heat. Once hot, add the cumin seeds, cook until they start to crack and turn a golden colour. Add the mustard seeds, turmeric, the red chillies, garam masala and salt.
- After about 10 seconds carefully add the tinned tomatoes. Stir well.
- Add the courgettes, stir fry for 2 minutes, lower the heat and cook for a further 5-8 minutes or until soft.
- Add the mango powder and lemon juice, mix well and turn off heat.
- Garnish with chopped coriander.

Serve: Great with yogurt and Indian flatbreads.

Tip: The courgette can be spiralised to make courgetti curry; just reduce the cooking time!

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