Simple vegetable curry (kudu)

This is a really simple vegetable curry, great on its own with rice, naan or chapatis; or as a side dish with tandoori chicken or fish, daal or another curry. This is nice and quick.  You can use courgette, marrow, cauliflower, carrots, anything really once you have the base.  Do experiment! I usually go with courgettes as they are easy to get, but I really like this with marrow when it’s in season.

Gear

• 1 chopping board
• Large saucepan/chef’s pan
• Wooden spoon
• 1 sharp knife

Simple vegetable curry (kudu)

Ingredients

• 3 garlic cloves peeled and finely chopped
• 1 thumb size piece of ginger, peeled and chopped
• 1 green chilli (either finger or birdseye) sliced.
• 2 tbsp of vegetable oil (e.g. rapeseed oil)
• 1 tsp of hot chilli powder
• 1 tsp turmeric powder
• 1 tsp paprika
• 2 tsp garam masala
• 2 courgettes, sliced into chunky discs, skin on (with marrow take the skin off)
• 1 tin of plum tomatoes (or chopped tomatoes)
• Sea salt

Method

1. Add the oil to the saucepan and place on a low/medium heat.
2. Add the garlic, ginger and sliced chilli, fry off for one minute, do not let the garlic brown.
3. Increase the heat to medium/high and add the chilli powder, turmeric, paprika and 1tsp of  the garam masala.  If the mix appears too dry add another ‘slug’ of oil. Stir for 30 seconds.
4. Add the tinned tomatoes with a pinch of sea salt, break them up and stir; rinse the inside of the tin with a splash of cold water and add this into the pan, half fill the tin with water and keep to one side.
5. Continue to simmer the sauce for about 5 or 6 minutes until it thickens slightly.
6. Add the sliced courgette, stir into the sauce and coat.
7. Reduce the heat, put a lid on the pan and cook for about 10 minutes/until the veg softens.
8. Taste and add salt as required.
9. Mix in 1tsp of garam masala before serving.