Courgette & Pea Curry

Directions

• Prepare the vegetables
• Wash the courgettes. Set them aside to drain.
• Once they are dry, cut the top and bottom off of the courgettes and discard of these pieces. Now slice the courgettes in half lengthways. Place the flat side of the courgette on a chopping board and then chop the courgettes into semi-circle segments (approximately 0.5-1cm thick). Place these segments in a bowl.
• Cooking Instructions
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally until it starts to sizzle and it releases it’s natural oils.
• Add the courgettes to the tarka masala, and stir, making sure you coat the pieces evenly. Turn down the heat and cook them slowly for approximately 10/15 minutes. (Remember to add a splash of water to the pan throughout the cooking process to ensure the vegetables do not stick to the bottom of the pan).
• When the courgettes start to soften add the frozen peas to the pan. Give the curry a quick mix. Place the lid on the pan and allow the curry to simmer on a low heat for a further 10/15 minutes or until the courgettes and peas are cooked thoroughly.
• Once cooked, remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander
• What can I have to accompany this vegetable curry?
  This curry is delicious when served with naan bread or chapattis.
  
  Make it your own: (Some like it hot!)
  If you like your food spicy, why not customise your curry by adding a little more chilli powder or chilli flakes to the tarka mix, or add a little more salt to taste. You can adjust the curry to suit your taste buds.