Freshly picked courgette and chickpea curry

Name: Freshly picked courgette and chickpea curry
Yield: 4 servings
Cuisine: British
Ingredients: Tin chickpeas (drained and rinsed); 4 medium sized mushrooms; 1 red pepper; 1 large courgette; 1 onion; to taste garlic; Spices: half tsp cumin seeds, 1 tsp garam masala, half tsp coriander seeds, 1 tsp cumin powered, 1 tbsp turmeric, I oxo cube, half a litre of water. Salt and pepper to taste

Anastasia @cook_9244704

A very simple, fragrant, fresh light curry for a summer supper or cold for a summer salad.
Freshly picked courgette from my garden is the start of the show.

Anastasia @cook_9244704

A very simple, fragrant, fresh light curry for a summer supper or cold for a summer salad.
Freshly picked courgette from my garden is the start of the show.

Saved

Ingredients

4 servings

Tinchickpeas (drained and rinsed)
4medium sized mushrooms
1red pepper
1large courgette
1onion
to tastegarlic
Spices: half tsp cumin seeds, 1 tsp garam masala, half tsp coriander seeds, 1 tsp cumin powered, 1 tbsp turmeric, I oxo cube, half a litre of water. Salt and pepper to taste

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Steps

1

Heat a tablespoon of oil in a large wok style pan. Add the spices and cook on low for a few minutes.
2

Chop the vegetables and add to the pan. Stir fry for 10 minutes on medium heat.
3

Add the drained and rinsed chickpeas. Add the stock cube and a little water. Simmer on low for a further 10 minutes until the chickpeas soften and absorb the flavours.
4

Enjoy!