Jack Monroe's potato and courgette curry recipe

Courgettes are coming into season, so I smuggled some into my aloo dum (potato curry) recipe to freshen it up, and found it was a bit of a winner.

(Serves 2) 72p a portion
500g potatoes, diced, 15p
2 tbsp oil, 6p
2 fat cloves of garlic, finely chopped, 6p
1 onion, sliced, 10p
1 red chilli, finely sliced, or pinch of dried, 9p
½ tsp turmeric, 5p
1 tsp cumin, 10p
Pinch of salt, 1p
400g chopped tomatoes, 35p
1 large courgette, 36p
Few sprigs of fresh coriander, 10p

Put the potatoes in a saucepan, cover with water, bring to the boil and simmer until cooked, but not tender. They should resist a fork slightly – you'll carry on cooking them later. Drain.

Heat the oil in a large pan and add the onion, garlic and potatoes.

Add the spices and cook on a medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.

Add the courgettes, pour over the tomatoes and simmer for at least 15 minutes to allow the flavours to develop.

Garnish with finely chopped coriander. Add a dollop of plain yoghurt if you want to cool it down for kids.

Jack's tips

Aloo dum more commonly uses peas than courgettes, so if you like, add a handful of frozen peas with the tomatoes.

The flavours will develop the longer this dish is left, so it's great for leftovers.