1 onion, thinly sliced
1 bunch coriander, roots and leaves, roots rinsed and trimmed, leaves roughly chopped
3 green chillies, chopped
3 garlic cloves
½ tsp ground fenugreek
1 tsp ground coriander
½ tsp ground cloves
½ tsp salt
½ tsp caster sugar
400ml/14fl oz coconut milk
2 tbsp vegetable oil
1 cinnamon stick
4 green cardamom pods, crushed
½ tsp mustard seeds
3 courgettes, chopped
400g/14oz can chickpeas, drained and rinsed
1 tsp garam masala
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.
Add half of the coconut milk and blend again to a purée.
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.)
Add the remaining onion and continue to stir fry for 1-2 minutes.
Add the courgettes and stir fry for 1-2 minutes, or until golden-brown.
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.
Add the garam masala, season the mixture, to taste, with salt and freshly ground black pepper, then stir in the coriander leaves.
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.
Add the rice and stir well to coat it in the spice mixture, then pour over the water and stir again.
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.
Season the rice, to taste, with salt and freshly ground black pepper, then squeeze over the lemon juice.
To serve, divide the pilau rice equally among four serving plates. Spoon over the chickpea and courgette curry.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.