Instructions: This is one of my favorite quick dinner recipes, usually served over rice or couscous. Its adapted from a Hare Krishna cookbook, -Great Vegetarian Dishes, Over 240 recipes from around the world- by Kurma dasa.

1. Saute the cumin seeds in a couple of tablespoons of water or vegetable broth in a large, heavy non-stick pan or wok until the seeds darken a few shades. Add the chilies, asafoetida and turmeric and a couple more tablespoons of water or broth and stir briefly. Add the green peppers and stir-fry for 2 to 3 minutes.

2. Add the courgette and ground coriander and, stirring occasionally, cook the vegetables for an additional two minutes. Add a little more water or broth if it starts looking too dry. Add the tomato pieces, mix well and reduce the heat to moderately low, stirring occasionally. Cook until the courgette becomes translucent and soft but not mushy. Add the salt, sugar and herbs. Stir to mix, remove from the heat, and serve hot. Note - this is obviously meant to be quite a dry curry, judging by the photograph in the book. However, if Im serving it with rice or couscous, I keep adding tomatoes until its nice and sloppy. Helen, in Wairarapa, New Zealand, where the courgette, peppers and tomatoes are plentiful and cheap at the moment

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