Chickpea and baby marrow curry

Gently fry onions and baby marrows. In goes spices (curry powder, dried parsley). Allow them to cook through before adding tomato puree, garlic and chickpeas

Add in water and cover the pot. Allow to cook & thicken for 10 to 15 minutes. Add salt to taste

Remove from heat. Stir in double cream plain yogurt. Garnish with a dollop of plain yogurt (you can never have enough) and fresh coriander.

This can be enjoyed solely by itself, with bread or rice. Happy Eating