A bowl of courgette stew served with a spicy sesame seed and flaked almond topping

Egyptian courgettes with dukkah sprinkle

  • Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freezable (veg only))
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal271
low infat10g
saturates1g
carbs26g
low insugars15g
fibre12g
protein13g
low insalt0.14g
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Ingredients

For the dukkah

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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Goes well with

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    Overall rating

    Rating: 4 out of 5.19 ratings
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