Mung beans with courgettes and potatoes

Simple Too, p. 134

There’s a kind of gentle magic to this stew. It doesn’t show off, but the way the courgettes collapse through cooking against the light spice and the potatoes’ starchiness and body, makes it really delicious and memorable. Some yoghurt to cool it down, or a swirl of shatta (p. 287) to heat it up, are what we’d add. Serve with rice or flatbreads. The mung beans need soaking overnight, so get this going the day before cooking.