Creamy Courgette Curry

50 minServes 4

A mild, creamy curry of roasted courgettes, potatoes and green vegetables in a coconut and tomato sauce.

prepPreheat oven to 200°C (fan) / 400°F / Gas Mark 6
2 large courgettes (or 3 smaller ones)	Cut courgettes, toss with garlic & oil	Roast 200°C / 400°F, 30 min, turn halfway			Stir in roasted courgettes, potatoes & vegetables	Add cream, taste & adjust seasoning	Remove chillis, serve with coriander & lemon
3 garlic cloves
30 ml rapeseed or sunflower oil (for roasting)
3 small waxy potatoes	Boil potatoes 5 min, add vegetables 3–4 min
100 g green vegetables (green beans and tenderstem broccoli)
30 ml rapeseed or sunflower oil (for the curry)	Heat oil, toast mustard seeds until popping	Add onion, chillis & ginger, cook 2–3 min	Add tomatoes & spices, cook 2–3 min	Add coconut milk & water, simmer 5 min
1 tsp mustard seeds
1 onion
2 fresh green chillis
3 cm piece fresh ginger
2 tomatoes
1/2 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
400 ml coconut milk
50 ml dairy-free cream or coconut cream
lemon wedges (to serve)
fresh coriander (to serve)

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