Egyptian Courgettes with Dukkah Sprinkle

Method

Get four of your 5-a-day in one vegan dinner! This delicious recipe is healthy and gluten-free, and provides calcium, folate, fibre and vitamin C and iron.

  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.

Credit: Sara Buenfeld

Ingredients

Prep time: 10 Minutes

Cook time: 25 Minutes

Serves: 4

  • 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