Courgette Curry With Lemon Rice Food

COURGETTE CURRY

Steps:

• Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it's fine if you don't get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
• Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
• Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.

COURGETTE & LEMON RISOTTO

Steps:

• Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
• Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
• To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

PAKISTANI STYLE TURAI KA SALAN (COURGETTES CURRY)

Steps:

• Fry the onions in the oil till they turn dark brown.
• Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
• Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
• Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
• In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
• Serve warm with naan, roti or chapati.

COURGETTE CURRY

Steps:

• Heat the oil in a pan add the cumin seed and the mustard seeds, when they start to pop add the onion and saute till transparent.
• Add the turmeric and saute for a few minutrs more.
• Then add the courgette,chilli, ground chilli ground coriander, ground cumin, and salt.
• cook for 2 minutes keep it moving so it won't sit on the bottom.
• Next add the tomato paste, and the tomatoes.
• Add the water and cook till the courgettes are soft about 10-15 minutes.