Courgette & chickpea curry

Ingredients

1 onion, chopped

3 cloves of garlic, chopped

Curry spices (I used a supermarket generic hot curry powder, garam masala & coriander seeds)

2 tins of chopped tomatoes

1 tin of chickpeas

1 marrow, or the equivalent of courgettes, roughly chopped

Salt

Sunflower oil

Directions

1. Heat the oil in a large saucepan and fry the onion and garlic on a low heat for a few minutes until soft.
2. Add the spices. Turn the heat to the lowest setting, put the lid on and let the mixture sweat for about five minutes. (NB: The longer you can leave this, the more intense the flavours.)
3. Add the courgette, stir, replace the lid and sweat for 5-10 minutes.
4. Add the chickpeas, tomatoes and salt and stir. Bring to simmering point and then simmer gently for about 20 minutes.
5. Season to taste, if necessary. Serve with rice.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)