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

Egyptian courgettes with dukkah sprinkle

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(3 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

Get all five 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

Nutrition and extra info

  • Freezable (veg only)
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal521
  • fat20g
  • saturates2g
  • carbs47g
  • sugars27g
  • fibre23g
  • protein26g
  • salt0.3g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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

  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.

  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.

  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.

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