Instructions

1. Cut out the tops of courgettes. Save them to use as “lids”. Then carefully scoop out the flesh and finely chop it.
2. Heat oil in a pan over medium heat. Sauté onion until soft and then add garlic. Stir until fragrant. Now add chopped courgettes and cook for 3-5 minutes.
3. Add Garam Masala, ground coriander and hot paprika. Cook for another minute. Finally stir in tomato paste followed by lentils and water or vegetable stock. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until lentils are done but not mushy.
4. Meanwhile preheat oven to 350°F.
5. Finish your curry by adding ground fenugreek leaves, turmeric powder, salt and pepper. Switch off the heat.
6. Stuff courgettes with curry, cover with “lids” and place onto a slightly greased baking dish.
7. Bake for 25 minutes.
8. To make yellow rice heat coconut oil in a pot. Throw in rinsed rice, salt and turmeric powder. Mix everything well so the rice is covered in oil and turmeric evenly. Pour water and bring to boil.
9. Lower the heat and cook covered for about 15 minutes or according to what’s written on a package. Switch off the heat and let it sit for another 10 minutes. Fluff it with fork and serve with stuffed courgettes.