Ingredients

• 1 tbsp vegetable oil
• ½ courgette
• chopped
• 2 spring onions
• sliced
• 3 dried figs
• sliced
• 100g/3½oz tinned red kidney beans
• rinsed and drained
• 1 tsp tomato purée
• 1 tbsp Tabasco sauce
• 100g/3½oz paneer cheese
• cubed (available in most supermarkets and asian shops)
• 100g/3½oz Greek yogurt
• 2 tbsp chopped fresh mint
• 1 spring onion
• finely chopped
• 1 pitta bread
• lightly toasted

Directions

• Heat the oil in a frying pan over a medium heat. Add the courgettes
• spring onions
• figs
• red kidney beans
• tomato puree
• Tabasco sauce and cook for five minutes until the courgette is cooked through.
• Add the cubed paneer and cook for three more minutes.
• For the tzatziki
• place the Greek yogurt
• mint and spring onion into a bowl and mix well.
• To serve
• place the curry in a dish
• top with a dollop of the tzatziki and a pitta bread on the side.