Topic: Courgette curry/balti sauce

[squeezyjohn]

Hello, I thought I'd share this recipe I've been perfecting as a way of using up some of the courgette/young marrow glut.

It's a fat free curry sauce that can be used to replace shop-bought jars of curry sauces and can be frozen for later use.  Most of the ingredients can be home-grown and should be available around the time of the courgette glut.

Basically you need onions, garlic, tomatoes, courgettes plus fresh ginger, chillies, herbs like mint and coriander, and some basic kitchen pantry ingredients.  You blend the lot up raw with some stock and then just slow cook the sauce for ages like a casserole.

The full recipe is on my blog here

Cheers

Squeezy

[Borlotti]

Sounds great to me, and easy to do, thanks.  ;D ;D

[Sparkly]

This is a great idea thank you.

[glensman]

Good recipe. Look forward to giving it a go. Thanks.

[peanuts]

Can you give any idea as to how much stock you add to this quantity, please? Thanks

[squeezyjohn]

I'd say about half a pint to three quarters - it varies as the courgettes / tomatoes can have different water content depending on variety and age. You're aiming to make a consistency like a thick gazpacho soup before cooking. Don't stress too much though as you can always reduce it down at the end.

Cheers

Squeezy

[gazza1960]

Now that looks tasty,thanks for that squeezy.

Gazza

[peanuts]

Made it this afternoon, with my glut of courgettes, thank you Squeezy.  I altered it a bit as I went along. I had fresh green coriander seed in the garden as well as the leaves.  Tastes good!

[Jeanbean]

Made a batch too yesterday. Left out the coriander as I personally think it takes like eating soap. Soooo many courgettes and marrows this year so any recipe is welcome. It tastes lovely. Have frozen some and will make a curry today. Thanks for the recipe :)

[squeezyjohn]

I'm really chuffed that anyone has tried it!

Jeanbean - good idea if you don't like it ... but I will say that if coriander leaf is cooked for an absolute age like this recipe then that soapy taste really disappears and mellows out and becomes a totally different thing.  If you're feeling adventurous in the future - don't completely rule it out.  Lovage leaves also taste really weird raw but adds an amazing savouryness to stews and casseroles if cooked for ages.

Cheers

Squeezy