Courgette Glut!

Every year there are too too many courgettes as the summer goes on. Every day they grow an inch or more, it seems. So if you are careless, don't look under the leaves closely enough or stay away for a couple of days, you have several monsters to use up. The small ones are definitely the best.

So it is Courgette and Feta Fritters, Courgette and Almonds and lots of vegetable bakes - all delicious. Now I have a new favourite, given to me by my kind Asian neighbour - a simple and flexible Courgette Curry to eat with another veggie dish, like Potato and Chard Curry a la Fearnley Whittingstall, or just on its own with rice or chapattis


Courgette Curry

1. Soften an onion in a little oil. 
2. Add a pinch or two of ground coriander ( at best the seeds you have ground yourself to a coarse powder)
3. A tsp of turmeric
4. A tsp or two of garam masala
5. At least a tsp of chilli powder.
6. When they have cooked in a little, add three or four tomatoes chopped.
7. Now add your courgettes, 3 or 4, which you have cut lengthways, then again, then into small cubes.
8. Let then cook until just soft but retaining bite.