Turmeric and coconut courgette curry
Spring, or vasantha kalam in Tamil, is a particularly romantic season in Sri Lanka – a time for mango flowers to bloom, for picking pomegranates and for birds to begin their mating dance. This series of recipes is inspired by my aunties and street-food vendors of my ancestral home town in the north. Paying homage to local farmers, who toil to grow in step with the seasons, this recipe is adapted to include British ingredients that are at their best at this time of year.
Next, why not try more warming curry recipes from the House & Garden recipe archive?
Yield
Serves 4
Ingredients
Method
Step 1
Heat the oil in a wok or frying pan placed over a medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is translucent and starting to brown at the edges. Sprinkle in the turmeric, cumin, cardamom, green chillies and about 1tsp salt. Give it a good mix, then cook for about 1 minute more, until the spices are fragrant.
Step 2
Add the courgettes, 200ml water and the coconut milk, and cook with the lid on over a high heat for 3-7 minutes, until the courgettes are soft but still have some bite and body.
Step 3
Remove from the heat, taste and add more salt if needed. Plate up and finish with a generous squeeze of lime and some freshly ground black pepper.
