Courgette & Lentil Curry *** (Baby Marrow, Zucchini-a type of squash)

6 green cardamom pods – crush lightly
2 teaspoon cumin seeds
3 cloves
1 red onion, finely diced
5 crushed garlic cloves
1 teaspoon finely grated ginger (peeled first)
2 fresh sliced red chillies 
225 g washed and drained split yellow lentils 
1 teaspoon turmeric
2 teaspoons of ground cumin
2 courgettes, chopped roughly
2 roughly chopped tomatoes
3 handfuls of chopped coriander leaves
Spray (oil)
600 ml veg stock
1 tablespoon curry spice (mild/medium or hot)
Spray (with oil spray) a large pan /pot and place over a medium heat.
Add the cardamom pods, cumin seeds and cloves and fry for 40 seconds.
Add the onion, garlic, ginger, chillies, curry powder and fry for a further 4/5 minutes.
Add the lentils, turmeric and ground cumin and gently fry for another 4 minutes.
Pour over the 600 ml of  veg stock, cover and reduce the heat to low.
Cook for a further 20 minutes stirring occasionally.
Add the courgettes, stir and cook for another 5 minutes.
Remove the pot/pan from the heat.
Stir through the chopped tomatoes and chopped coriander.
Tip:  The left overs normally taste a lot better, the following day 🙂
This should feed about 4 people (depending on the size of your portion 🙂
Serve HOT with Naan Bread or Fragrant Basmati Rice
(I love to add/serve this with teaspoons of  a mixture of fresh grated garlic, finely sliced coriander leaves mixed into fresh joghurt)
The zucchini (pronounced /zʊˈkiːni/, plural: zucchini or zucchinis; from Italian: zucchina, plural: zucchine) or courgette (/kʊərˈʒɛt/ or /kɔrˈʒɛt/, plural: courgettes) is a popularly cultivated summer squash which often grows to nearly a meter in length, but which are usually harvested at half that size or less. Along with some other squashes, it belongs to the species Cucurbita pepo. The word zucchini is the Italian name for the plant, which is why it is the more common name in Italy (zucchina/e), but also in North America, Australia and Germany, while courgette is the French name for the vegetable and is more commonly used in France, but also in Ireland, the United Kingdom, Greece, New Zealand, the Netherlands, Belgium, Portugal and South Africa. Zucchini can be dark or light green, and generally have a similar shape to a ridged cucumber, although some round varieties are also available. A related hybrid, the golden zucchini is a deep yellow or orange color.[1]
In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.
The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.
Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.
In Mexico, the flower is often used for a soup, sopa de flor de calabaza, and it is quite popular in a variation of the traditional quesadillas, becoming quesadillas de flor de calabaza. Zucchini is also used in a variety of other dishes (rajas), and as a side dish.
Zucchini, like all summer squash, has its ancestry in the Americas.[citation needed] However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.
In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names. The alternative name courgette is from the French word for the vegetable, with the same spelling, and is commonly used in France, Ireland, and the United Kingdom. It is a diminutive of courge, French for squash. “Zucca” is the Italian word for squash and “zucchina” is its diminutive, becoming “zucchine” in the plural. However, “zucchino”, the masculine form, becoming “zucchini” in the plural, is commonly used in the dialect of Tuscany as the name of the fruit and sometimes is improperly used in Italian as the name of the plant. An Italian dictionary called “lo Zingarelli 1995, Zanichelli editor”, gives both forms, but some others, like “Devoto-Oli, Le Monnier editor” and “Treccani, Treccani editor” give just Zucchina as the correct Italian word. “Zucchini” is used in Tuscany , and in Australia, Canada and the United States. ‘Zucchini’, the plural in the dialect of Tuscany, is one of the plural forms in English (along with ‘zucchinis’) as well as the singular form.[2] The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants and probably was first cultivated in the United States in California. In South Africa, they are called baby marrow [1][2].
3 Responses to “Courgette & Lentil Curry *** (Baby Marrow, Zucchini-a type of squash)”
  1. I love all of your curry/ Indian recipes…. yum!!!!!

  2. samsstuff says:

    Interesting! I love curry, but I've never heard of courgette. What are they? Maybe we call them something different…Thank you for another interesting recipe!

  3. Debra says:

    I have added their 'History'. Baby marrow, zucchini…… they are absolutely divine. Also, if you take the courgette on its own, boiled in salt water, cut open and sprinkle with tobasco sauce! Close your eyes, and they taste like 'oysters from the sea'. x

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