Courgette, cashew and coconut subji

Serves 4

To serve

• 50g cashew nuts
• 4 tbsp desiccated coconut
• 2 tbsp rapeseed oil
• 1 tsp black mustard seeds
• 8 fresh curry leaves
• 1 large white onion
• 4 cloves garlic
• 2 medium tomatoes
• 1.333 tsp chilli powder
• 1.5 tsp ground cumin
• 1.5 tsp salt
• 1 326 g tin naturally sweet sweetcorn
• 850g courgettes

Step 1
Put the cashews on a board and run over them again and again with a sharp knife until finely chopped.

Step 2
Put them in a small heatproof bowl with the desiccated coconut and five tablespoons of freshly boiled water, stir and leave to sit.

Step 3
Heat the oil in a large frying pan on a medium flame and, when it’s smoking hot, add the mustard seeds and curry leaves, and leave until they crackle and pop.

Step 4
Add the onion and cook, stirring occasionally, for 12-15 minutes, until soft and brown.

Step 5
Add the garlic and fry for three minutes.

Step 6
Tip the tomatoes into the pan and cook for six to eight minutes, until they’ve broken down into a paste, then add the chilli powder, cumin, salt and sweetcorn.

Step 7
Fry for two minutes, then add the courgettes and cook for five minutes, until tender.

Step 8
Stir in the coconut and cashew mixture, leave everything to mingle for a few minutes, then take off the heat.

Step 9
Serve stuffed into rotis and topped with a large spoonful of yoghurt and some freshly chopped coriander.