Courgette curry with lemon rice - Good Food Middle East

Ingredients

• 1 tbsp olive oil
• 2 tbsp ginger, very finely chopped
• 1½ tsp cumin seeds
• 1-2 red chillies, deseeded and finely chopped
• 6 garlic cloves, crushed
• 450g baby potatoes, thickly sliced
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 4 large vine tomatoes, roughly chopped
• 1 tbsp tomato purée
• 200ml stock, made with 1 tsp vegetable bouillon powder
• 1 cinnamon stick
• 500g medium-sized courgettes, thickly sliced
• 15g chopped fresh coriander
• ½-1 tsp brown mustard seeds (optional)
• 240g brown basmati rice
• ½-1 tsp turmeric
• 12 curry leaves (optional)
• 400g can chickpeas, drained
• 2 tbsp lemon juice