Serves 4

Oil
1 onion finely chopped
8 green cardamom pods
2 teaspoons cumin seeds
1 bay leaf
675g courgette or marrow (sliced into rough 2.5cm chunks)
240 ml coconut milk
120 ml Greek yoghurt
2 scallions choppedd
2 tbsp corriander chopped

• Start frying the onion in oil in a saucepan
• Add the cardamom pods, crushing slightly to release the seeds
• Add the cumin and bay leaf
• Cover and cook at medium temperature for 15 minutes
• Add the marrow/courgette, some salt, stir until fully combined
• Pour in the coconut milk and bring to a simmer for 15 minutes
• Stir in the yoghurt and remove from the heat
• Serve with rice, sprinlked with the scallions and corriander