Vegan Courgette & Cashew Nut Curry

The kids were horrified to learn I was planning to make courgette curry (or any dish for that matter) with my courgette glut.  I've made a couple of courgette curries before, a Courgette Sabzi and Malai Kofta, so thought I'd kind of combine the two. I am honoured to learn that this curry has made it onto my 15 year old daughter's very short list of acceptable courgette dishes.

Serves 4

500g/3 large courgettes, grated

2-4 tbsp vegetable oil

2 onions, finely sliced

1 large clove of garlic, finely diced or crushed

1cm fresh ginger, finely diced or grated

1 tsp cumin seeds

1 tsp brown mustard seeds

2 tsp ground coriander

500g carton of passata 

1 tsp turmeric

1 tsp garam masala

Large pinch extra strong chilli flakes

50g cashew nuts

1 tsp salt

Ideally, fry the grated courgettes in advance. If not, just fry the courgettes best you can after frying the onions.

Heat 2 tbsp oil in a large frying pan over a medium high heat. When hot add each courgette as you grate it and spread out to a single layer fry for a few minutes. You want them to fry rather than steam. Add each courgette as you grate it, push the courgettes the pan to the side, and spreading  out the 'new' courgette out as much as possible and continue frying. The courgette is ready when slightly translucent and lightly brown. Turn off the heat.

In a large saucepan heat another 2 tbsp oil and add the sliced onions. Fry gently until they start to go lightly brown and caramelise.  Add the dry spices, stir around, then add the courgette and passata, half a carton of recently boiled water. Stir and bring to the boil. Cover and turn down to a simmer for 20 minutes.

Weigh the cashews into the carton then pour over half a carton of boiling water and leave to soften whilst the curry simmers.

After 20 minutes, liquidise the cashews in the warm water and add to the curry together with the salt. Bring to the boil again. Like most curries this benefits from standing as long as possible for the flavours to develop. But it can be served as soon as the cashew cream shot.  Serve over basmati rice.

Instagram: leesashomemade

Facebook: Leesa's Homemade