Chickpea and courgette curry with pilau rice

Preparation method

1. For the curry, blend half of the onion, the coriander roots, chillies, garlic, ground fenugreek, ground coriander, asafoetida, ground cloves, salt and sugar in a food processor until well combined.

2. Add half of the coconut milk and blend again to a purée.

3. Heat the oil in a frying pan over a medium heat. Add the cinnamon stick, crushed cardamom pods, curry leaves and mustard seeds and fry for 1-2 minutes, or until the spices are fragrant and the mustard seeds start to pop. (CAUTION: The mustard seeds may pop briskly. Cover the pan with a lid to protect your eyes and face.)

4. Add the remaining onion and continue to stir fry for 1-2 minutes.

5. Add the courgettes and stir fry for 1-2 minutes, or until golden-brown.

6. Add the reserved puréed sauce and the chickpeas. Stir well and bring the mixture to a simmer. Cook for 2-3 minutes, or until the courgettes are tender and the sauce has thickened slightly.

7. Add the garam masala, season the mixture, to taste, with salt and freshly ground black pepper, then stir in the coriander leaves.

8. Meanwhile, for the pilau rice, heat the oil in a pan over a medium heat. Add the onion, garlic, cardamom pods, ground coriander, ground cumin and curry leaves and fry for 2-3 minutes, or until fragrant.

9. Add the rice and stir well to coat it in the spice mixture, then pour over the water and stir again.

10. Bring the water to the boil, then cover the pan and reduce the heat to a gentle simmer. Cook the rice for 18-20 minutes, or until it is tender and has absorbed all of the liquid. Drain off any excess liquid.

11. Season the rice, to taste, with salt and freshly ground black pepper, then squeeze over the lemon juice.

12. To serve, divide the pilau rice equally among four serving plates. Spoon over the chickpea and courgette curry.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4