The recipe
Minimize 300g of courgettes in half lengthways, then into small cubes, every about 2cm sq..
In a shallow-sided pan, heat 1 tsp every of coriander and cumin seeds over a reasonable warmth for 3 or 4 minutes till they’re aromatic and their color has darkened somewhat. Shake the pan once in a while so the seeds don’t burn. Take away from the warmth, tip the seeds right into a spice grinder or mortar and course of to a high-quality powder.
Pour 2 tbsp of olive oil into the pan and add the cubed courgettes. Allow them to cook dinner over a reasonable warmth for 7-10 minutes, till their edges are pale gold and their flesh translucent. Take away from the pan.
Within the empty pan, heat 2 tbsp of olive, groundnut or vegetable oil then, preserving the warmth low, add the bottom spices, 1 tsp of garam masala and 1 tsp of curry powder (gentle, I counsel, slightly than scorching), then 50g of complete, skinned almonds. Allow them to cook dinner for a minute or two, transferring all the things around the pan, till nuttily aromatic.
Drain a 400g can of chickpeas and stir into the almonds and spices, then introduce 30g of sunflower seeds and 30g of puffed (unsweetened) rice. Roughly chop 200g of tomatoes and add to the pan, letting them cook dinner for a few minutes then stirring in a handful of chopped parsley. Return the courgettes to the pan and stir collectively till they’re scorching and coated in spices.
Squeeze within the juice of half a lemon and, maybe, somewhat salt. Sufficient for two
The rice you want for that is plain, unsweetened puffed rice, out there from well being meals retailers.
That is an exceptionally good accompaniment for chilly roast meats.
Use cashews instead of the almonds if you want, or cucumber – peeled and cubed – instead of the courgettes.
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