Fragrant courgette & prawn curry

• sunflower oil↗2 tbsp tbsp
• courgettes↗500g g

  thickly sliced

• cumin seeds↗½ tsp tsp
• ginger↗2 tbsp tbsp

  finely chopped

• garlic cloves↗6

  crushed

• red chilli↗1

  deseeded and finely chopped

• ground coriander↗1 tsp tsp
• ground turmeric↗¼ tsp tsp
• tomato↗500g g

  chopped

• hot vegetable stock↗150ml ml
• pack raw peeled frozen jumbo prawn225g g

  thawed

• ½ small bunch coriander

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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 and mango chutney, if you like.