Curried dudhi with courgette and coconut
By: Frank Bordoni
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Curried dudhi with courgette and coconut
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
Cook up a tasty vegetarian curry with Frank Bordoni's quick, simple recipe, which uses the marrow-like Indian vegetable, dudhi
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Ingredients
- 1 tbsp sunflower oil
- 450g dudhi, peeled, seeded and cut into chunks
- 3 courgettes, cut into chunks
- 175 ml tinned coconut milk, low fat
- 1 pinch black pepper
- 4 poppadoms, uncooked
- 1 handful Thai Basil
For the spice curry mix
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 4 cloves Garlic, crushed
- 1 medium Onion, finely chopped
- 1 green chillies, seeded and finely chopped
Method
1. First prepare the curry spice mix. Grind the cumin and coriander in a pestle and mortar. Mix the ground spices with the garlic, onion and chilli.2. Heat the sunflower oil in a large frying pan. Add the spice mixture and fry until fragrant.
3. .Add the dudhi and courgettes and cook for a further 5 minutes.
4. Pour over the coconut milk and bring to the boil. Season with salt and freshly ground pepper and simmer for about 8-10 minutes until the vegetables are cooked and tender, then throw in the Thai basil.
5. Place an uncooked poppadom on an upside down cup and cook in the microwave for 1 minute. Remove and allow to cool. Repeat until you have 4 poppadom 'baskets'. Spoon the curry into the baskets and serve straight away.
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