This fresh and fragrant vegan recipe comes from Meera Sodha and makes great use of the courgettes and tomatoes frequenting our early summer veg boxes. If you don’t have quite enough courgette weight, supplement with some diced pepper. Fresh curry leaves are wonderfully aromatic and you can usually get them in Ozmen and Waitrose.
- 50g cashew nuts (1 big handful), chopped
- 4 tbsp (25g) desiccated coconut
- 2 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 8 fresh curry leaves (optional)
- 1 large onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 2 medium tomatoes, chopped (or 200g cherry tomatoes)
- 1 tsp chilli powder
- 1½ tsp ground cumin
- 1½ tsp salt
- 1 x 326g tin sweetcorn, drained (260g net)
- 800g courgettes, cut into 2cm dice
- TO SERVE:
- Rotis or other flatbread
- dairy-free yoghurt
- chopped coriander
- Put the chopped cashews in a small heatproof bowl with the desiccated coconut and five tablespoons of freshly boiled water, stir and leave to sit.
- Heat the oil in a large frying pan on a medium flame. When it’s smoking hot, add mustard seeds and curry leaves, and leave until they crackle and pop. Add the onion and cook for 12-15 mins, stirring occasionally, until soft and brown. Add the garlic and fry for 3 mins.
- Tip the tomatoes into the pan and cook for 6-8 mins until they’ve broken down into a paste, then add the chilli powder, cumin, salt and sweetcorn, and fry for 2 mins. Add the courgettes and cook for 5 mins until tender.
- Stir in the coconut and cashew mixture, leave everything to mingle for a few minutes, then take off the heat. Serve stuffed into rotis (or simply with basmati rice) and topped with a large spoonful of yoghurt and some freshly chopped coriander.