Iron Chef Challenge: Courgette in Coconut Sauce

With the secret ingredient of coconut I knew this Iron Chef Challenge was going to have to be Indian inspired. This is a curry sauce that I've been tinkering with to make it vegan, lighter and easier to make from the store cupboard. It is adapted from Coconut Fish Dream in Cooking Like Mummyji

There is a lot to be said about a basic curry sauce that you can chuck with all sorts of veg to make a quick, seasonal and satisfying meals. This is one for your arsenal. Luxurious yet light with just the right amount of spice. Today I've put courgette with it because that is what is in my fridge.

Saucy

Courgette in Coconut Sauce
(serves 2)

1 medium courgette thinly sliced into disks.
1 tablespoon of ground nut oil (plus more as needed for frying the courgette)
1/2 teaspoon of cumin seeds
1 small onion, diced
1/2 cup canned chopped tomatoes
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
1/4 teaspoon gram masala
1/2 cup coconut cream
tablespoon of chopped coriander

1. Heat the oil in a large saucepan and add the cumin. When they have started to smell brilliantly and sizzle a bit throw in the onion. Fry until translucent

2. Now add the tomatoes,  chilli powder, turmeric and a pinch of salt. Cook on a medium heat until the oil separates, making everything look shiny.  3-4 minutes

3. Add the garam masala and the coconut cream. Stir until everything is good and mixed together. Cook for another couple of minutes and taste for seasoning.

4. At this point I removed mine for the heat and blended mine for a smooth sauce. If you don't want a smooth sauce don't bother blending, just take it off the heat.

5. Cook your vegetables. I fried the courgette in oil for around 2-3 minutes until it was starting to brown.

6. Add your vegetables into the curry sauce and cook together for about 5 minutes or until the sauce is heated through. Stir through the coriander.

7. Eat! I served mine over white basmati rice.