Fragrant Courgette & Prawn Curry

Courgettes are taking over my veg patch so it's time to use them up.  I'm hoping that as the courgettes are in a curry sauce they might freeze better than they normally do.  Fingers crossed as I'm planning to make several batches of this curry; one with prawns and then a mixed veg version as I've loads of other veg going spare too. 

Ingredients

2 tbsp sunflower oil

500g courgettes, thickly sliced

½ tsp cumin seeds

2 tbsp ginger, finely chopped

6 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

1 tsp ground coriander
1 tsp ground fenugreek, optional

¼ tsp ground turmeric

500g tomatoes, chopped

150ml hot vegetable stock

225g pack raw peeled frozen jumbo prawns, thawed

½ small bunch coriander, roughly chopped.

Method

Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.

Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.

Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice, mango chutney and feisty lime pickle, if you like.

Recipe from Good Food magazine, August 2011