Refreshing Courgette Curry

Time: Up to one hour

Serves: 2-4 people

I'm serving this with a roasted pepper, some punchy coleslaw (you can probably still see the recipe for that on my Facebook) and a mixed bean salad. This is a healthy, vegan lunchtime recipe packed full of vegetables and rich in flavour. There's again, no onions and garlic involved because honestly it's too hot and I don't need my house to smell like that right now. But that doesn't mean we can't have a gorgeous scent and a tasty dish.

Ingredients:

• 3x Tbsp Cumin Seeds
• 2x Tbsp Dried Mango Powder
• 2x Tbsp Dried Coriander Powder
• 2x Tbsp Mild Curry Powder
• 2x Tbsp Tamarind Sauce
• 1x Tbsp Paprika
• 1/2x Tsp Red Chilli Powder
• 1/2x Tsp Salt
• 2x Limes
• 3x Courgettes
• 5x Baby Potatoes
• 2x Handful of Spinach
• 1x Handful of Parsley

How To:

1. In a pan, heat up a tablespoon of oil and add in your cumin seeds and salt
2. Once your cumin seeds are toasted, add in all of your spice powders one by one and squeeze the limes on top of them
3. Cook these into a paste and add the tamarind sauce
4. Chop your courgettes and potatoes - you want the courgettes to be cut into thick quarters and your potatoes to be cut quite small
5. Add them to the mix and begin to cook them on a medium heat with about 50ml of water
6. Chop your parsley and spinach and add them to the mix
7. You will know when it is made when the courgettes have turned a bit brown and the potatoes have softened
8. Enjoy!

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How to serve...

Roasted Peppers

Ingredients:

• 2-4x Romano Peppers (depending on how many people you're serving)
• 1/2 Tsp Salt

How To:

1. Preheat your oven or air-fryer at 200/C
2. Once preheated, chop your peppers in half by their length and crack them open to give yourself a good surface area
3. Scoop out the bits and sprinkle with a bit of salt
4. Sprinkle with a bit of oil
5. Cook for 20-25 minutes
6. Once cooked, scoop your curry into the peppers and serve with a mixed bean salad and some coleslaw

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Mixed Bean Salad

Ingredients:

• 2x Tins of Mixed Beans
• 1x Handful of Basil
• 1x Handful of Spinach
• 1x Tsp Balsamic Vinegar
• 1x Lemon

How To

1. Chop the basil and the spinach and put the ingredients in a bowl
2. Squeeze the lemon into the bowl and add the rest of the ingredients
3. Stir everything together and place in the fridge

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And of course, you've seen my coleslaw recipe already.

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The things I did differently in the coleslaw though are interesting. Instead of using cabbage as the main ingredient, I used celery instead because it's refreshing. I added a whole lemon and less mayonnaise so that it mimics more of the no-mayo Greek style coleslaw (the one I was talking about on Facebook).

You're probably wondering as well, why I'm doing so much vegan cooking. It's because my mother is vegan but also because I'm looking on cutting down on my meat eating. I'm not going vegan but I'm definitely trying to move towards a diet which allows for more variety. As someone who is neurodivergent, I often fall into eating the same things everyday and that can lead to some serious issues. So if I force myself to research recipes and cook things then I can at least help myself. Trust me, shoving things into an air-fryer is definitely something I would prefer to do. I will eat fish, broccoli and mushrooms with black olives until they come out of my eyes. But it is probably not a great idea.

I love the courgette, it's like cucumber's more interesting cousin.