Courgette And Cashew Curry
10m prep 25m cook 35m ready
A courgette and cashew curry cooked with pickling spices, perfect hot or cold. Serve with wraps for scooping.
Ingredients
- 59.1 ml vegetable oil
- 2.46 ml fenugreek seeds
- 4.93 ml asafoetida
- 1 dried red chilli crumbled
- 4 courgettes/zucchini halved lengthways then cut into 2cm/¾in pieces
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 100 g unsalted cashew nuts
- lemon squeeze
- wraps
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.9 mg
- Iron: 1.74 mg
- Magnesium: 59 mg
- Phosphorus: 123 mg
- Potassium: 294 mg
- Zinc: 0.96 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml vegetable oil
- 2.46 ml fenugreek seeds
- 4.93 ml asafoetida
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 100 g unsalted cashew nuts
- wraps
Prepare
- 1 dried red chilli, crumbled
- 4 courgettes/zucchini, halved lengthways then cut into 2cm/¾in pieces
- lemon, squeeze
Let's Cook
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Step 1.
Heat the oil in a large non-stick frying pan over medium heat. Add the fenugreek seeds and fry for a few seconds until fragrant and just turning golden, then add the asafoetida and crumbled dried red chilli and fry for a few seconds more, being careful not to burn the spices.
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Step 2.
Add the courgettes, ground turmeric, chilli powder, salt, and sugar, and stir to combine the vegetables with the spices. Then add the cashew nuts and stir again.
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Step 3.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, for 20 minutes, until the courgettes are tender.
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Step 4.
Add lemon juice to taste, then serve the curry hot with wraps alongside for scooping.
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