You can use any summer herbs such as coriander, parsley, dill, mint or basil. If you’re not a fan of coriander you can swap it out for parsley or a mix of different herbs. It’s a great vegetarian (or vegan) dish, and is kind on the pocket as it uses affordable store cupboard ingredients and a few fresh veggies – you might even have some of the herbs growing in your own garden.
Serves 4 / Cooks in 30 minutes
INGREDIENTS
- 1 tsp coconut oil
- 1 bunch of spring onions – sliced
- 1 bunch coriander – stalks chopped sliced, leaves roughly chopped
- 2 garlic cloves – chopped
- 2 tsp turmeric
- 2 lemons
- 1 tsp chilli flakes
- 3 tins of chickpeas – drained
- 200 ml vegetable stock
- 1 x 400ml coconut milk
- 2 courgettes – finely grated
For the herb yoghurt:
- 6 tbsp plain yoghurt (dairy-free if vegan)
- 3 inches cucumber – deseeded and finely chopped
- 1 garlic clove – minced
- 2 tbsp fresh herbs such as dill and mint
METHOD:
- Heat the oil in a large wide pan over the hob, on a medium heat add the sliced spring onions, chopped coriander stalks and chopped garlic, let this cook for a couple of minutes until the spring onion is soft. Add the turmeric and fry for a minute before adding the coconut milk, stock, chickpeas, chilli and juice of the two lemons.
- Let this simmer with the lid off for 20 minutes.
- Meanwhile squeeze the excess water out of the grated courgettes by pressing it out through a sieve.
- Stir the yoghurt, minced garlic, cucumber and 2 tbsp of chopped fresh herbs.
- Once the stew has simmered for 20 minutes add the grated courgette and stir through to thicken it up. Let this heat up for 5 minutes or until hot. Stir through the chopped coriander leaves and serve with a spoon of the herb yoghurt.
- Serve on its own or with a warm flatbread or naan.
