Curry with courgettes and lemon rice

• olive oil↗1 tbsp tbsp
• ginger↗2 tbsp tbsp

  very finely chopped

• cumin seeds↗1½ tsp tsp
• red chilli↗1-2

  seedless, finely chopped

• garlic cloves↗6

  minced

• young potatoes↗450g g

  cut into thick slices

• ground coriander↗2 tsp tsp
• ground turmeric1 tsp tsp
• large grape tomatoes4

  coarsely chopped

• tomato paste1 tbsp tbsp
• broth↗200ml ml

  prepared with 1 tsp vegetable stock powder

• cinnamon stick↗1
• medium courgettes↗500g g

  cut into thick slices

• fresh coriander, chopped15g g
• olive oil↗1 tbsp tbsp
• коричневі гірчичні насіння½-1 tsp

  (за бажанням)

• коричневий басматі рис↗240g
• куркума↗½-1 tsp
• листя карі12

  (за бажанням)

• консервований нут↗400g

  зціджений

• лимонний сік2 tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and sauté the ginger for 3 minutes. Add the cumin seeds, chilli and garlic and stir‑fry quickly, then add the potatoes, ground coriander and turmeric, mixing well. Add the tomatoes, tomato paste and broth, then the cinnamon stick, cover and simmer for 5 minutes.

2. 2

   Add the courgettes, cover and cook for 10‑12 minutes until the courgettes become soft but do not fall apart. Stir in the fresh coriander.

3. 3

   Meanwhile, heat oil in a pot, add mustard seeds (optional) and fry until they pop. Add the rice, turmeric and curry leaves (optional), then pour in 1 L of boiling water. Simmer covered for 15 minutes, then add the chickpeas and lemon juice, cover again and cook for another 10 minutes until the water evaporates and the rice is tender.