Name: Fragrant courgette & prawn curry
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tbsp sunflower oil -; 500g courgettes , thickly sliced -; ½ tsp cumin seeds -; 2 tbsp ginger , finely chopped -; 6 garlic cloves , crushed -; 1 red chilli , deseeded and finely chopped -; 1 tsp ground coriander -; ¼ tsp ground turmeric -; 500g tomato , chopped -; 150ml hot vegetable stock -; 225g pack raw peeled frozen jumbo prawn , thawed -; ½ small bunch coriander , roughly chopped -

Ingredients for - Fragrant courgette & prawn curry

1. 2 tbsp sunflower oil

2. 500g courgettes , thickly sliced

3. ½ tsp cumin seeds

4. 2 tbsp ginger , finely chopped

5. 6 garlic cloves , crushed

6. 1 red chilli , deseeded and finely chopped

7. 1 tsp ground coriander

8. ¼ tsp ground turmeric

9. 500g tomato , chopped

10. 150ml hot vegetable stock

11. 225g pack raw peeled frozen jumbo prawn , thawed

12. ½ small bunch coriander , roughly chopped

How to cook deliciously - Fragrant courgette & prawn curry

1 . Stage

Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.

2 . Stage

Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.

3 . Stage

Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.