Chickpea & Roasted Courgette Curry

3 Large courgette, sliced longitudinally 1 tsp cumin seeds 1 tsp garam masala 3 Tbsp olive oil	Get these dudes in the oven on a roasting tray or dish whilst you are doing the other stuff. 20- 25 minutes.
Whole Spices: 4 Tbsp olive oil 4 shards cinnamon bark 1 tsp coriander seed ½ tsp fenugreek seed ½ tsp mustard seed 7 cloves 7 cardamon	Heat the oil & add the whole herbs until they make a fragrant aroma which drives everyone crazy in the house.
3 Red Onions, sliced finely 4 large vine tomatoes	Add these ingredients together, sufficient to reduce somewhat, fairly quickly followed by the powdered herbs below.
Powdered Herbs: ¾ tsp chilli powder ¾ tsp ginger powder ¾ tsp turmeric 1 Tbsp coriander powder 1 tsp cumin powder 1 tsp salt	Mix these into the onion/ tomato & whole spices mixture until the powders coalesce with the mixture & form a goop. It should dry up pretty quickly so you need to get a move on with the next step and/ or use the lid to prevent steam from escaping.
1 tin coconut milk 2 tins chickpeas (large ones better)	Add the chickpeas first, coating them in the sauce. Then ‘rescue’ the dryness of the mixture by adding the coconut milk with a satisfying tsssssss. Turn the heat down & get simmering for 45 mins.
1 handful freshly chopped coriander leaf 4 green finger chillies, chopped	Add these ingredients with about 30 mins to go.
Rice Salad	Try this curry with Rice Salad.

By North Utsire