Egyptian Courgettes with Dukkah Sprinkle
Get four of your 5-a-day in one vegan dinner! This easy recipe is healthy and gluten-free, and provides calcium, folate, fibre, vitamin C and iron.
This recipe makes 4 servings
Equipment: large non stick pan, chopping board, chefs knife, wooden spoon, tin opener, pestle and mortar.
Prep Time: 35 minutes
INGREDIENTS:
• 1 tbsp rapeseed oil
• 2 onions , halved and sliced
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 400g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 2 large courgettes , sliced
• 400g can butter beans , drained
• 180g cherry tomatoes
• 160g frozen peas
• 15g coriander , chopped
For the dukkah
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp sesame seeds
• 25g flaked almonds
METHOD:
Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.
Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you’re cooking for two people, put half the seed mix in a jar and chill half the veg for another day.