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

Egyptian courgettes with dukkah sprinkle

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(18 ratings)

Prep: 10 mins Cook: 25 mins


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

Nutrition and extra info

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

Nutrition: per serving

  • kcal271
  • fat10g
  • saturates1g
  • carbs26g
  • sugars15g
  • fibre12g
  • protein13g
  • salt0.14g


  • 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


  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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Comments, questions and tips

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18th May, 2020
Very tasty. Added red peppers, cayenne pepper and had it with garlic flakes and crusty bread. Will definitely cook this again. Thanks for sharing. :)
30th Sep, 2019
This is a good recipe. I added a little rose harrisa and a spoon of coconut sugar to add depth.
20th Aug, 2019
A firm favourite in our house. This recipe of delicious and great served with some crusty bread to mop up the sauce. Any leftovers we blitz and use as spaghetti sauce. Very good indeed!!
4th Dec, 2018
I think this dish is delicious! Instead of peas I add in green beans and add them after the tinned tomatoes and water. I add maybe 2-3 cans of water in total too and still have flavour. I do add in extra veg stock , mixed herbs and cayenne pepper. I also replace butter beans with cannellini and leave to simmer. Reminds me of a dish I loved in a good restaurant in Vegas. All the family enjoy it.
13th Nov, 2018
Lack of taste- I think it would be better blended as a soup with some chilli sauce. I served mine with sweet potatoe
2nd Oct, 2018
Tasteless & insubstantial. Tabasco sauce or chilli might help. I'm going to liquidise it & serve as soup, probably add some chilli
1st Aug, 2018
Can anyone tell me how much a 'can of water' is? Like a can of chopped tomatoes amount? I started this recipe then hit that and thought, 'what the hell now?'
6th Aug, 2018
Yes, I believe that's right. I interpret that as you empty the tinned tomatoes in, then fill the can up with water and put that in as well.
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Laura Brown's picture
Laura Brown
23rd Apr, 2020
I was pleasantly surprised by this recipe, it was tastier than I thought it would be. I think the smoked paprika and dukkah topping are what really lift it. I simmered it for a fair bit longer than the recipe without the lid on, just to reduce the wateriness a bit and to let the veg and beans soak up the flavour. As I was making this in lockdown I had to improvise a bit: - Linseeds and pumpkin seeds instead of sesame - Walnuts with the flaked almonds - Extra peas and butter beans in lieu of the second courgette and cherry tomatoes That all worked fine. I served it with couscous which soaked up the sauce nicely. Plus some crispy oven baked kale. I'm thinking that adding dried apricots could work well as it has a tagine-y vibe. I might add chilli too as per previous comments. Perhaps some yoghurt on top, dairy free if you want to keep it vegan obvs.
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