100ggreen vegetables (I used green beans and tenderstem broccoli)
2fresh green chillis
3cmpiece fresh ginger
50mldairy-free cream or coconut cream
lemon wedges(to serve)
fresh coriander(to serve)
Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
Cut the courgettes in half lengthways and then into 1cm thick slices. Put into a roasting tin with the garlic cloves (whole, with skin left on), 2tbsp of oil and season well with salt and pepper.
Toss together until the courgette slices are fully coated with oil then roast for 30 minutes, turning half way through.
Meanwhile, bring a saucepan of water to the boil. Cut the potatoes into chunks. Trim and halve the green beans, trim the broccoli or prepare whatever green vegetables you are using.
Cook the potatoes for 5 minutes then add the beans, broccoli or other vegetables for a further 3-4 minutes until just tender. Drain and set aside.
Heat the remaining 2tbsp oil in a large frying pan. Add the mustard seeds and cook on a medium heat until they begin to pop.
Peel and finely chop the onion and add to the pan. Slit the green chillis down the side (leaving them whole) and add to the pan. Peel and finely chop the ginger and add to the pan. Cook for 2-3 minutes.
Meanwhile, chop the tomatoes. Add them to the pan with the turmeric, ground coriander, cumin and a generous seasoning of salt. Cook for a further 2-3 minutes.
Add the tin of coconut milk along with a splash of water. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.
Add the courgettes, (remove the garlic cloves first), potatoes and green vegetables. Squeeze the flesh of the garlic cloves out of the skin and add to the pan.
Add the cream, then taste and adjust seasoning if required.
Remove the green chillis just before serving, and serve with chopped coriander and a squeeze of lemon.