Thirty-minute 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
- Serves: 4 persons
- 1tbsp rapeseed oil
- 2onions , halved and sliced
- 2tsp ground coriander
- 2tsp smoked paprika
- 400g can chopped tomatoes
- 2tsp vegetable bouillon powder
- 2large courgettes , sliced
- 400g can butter beans , drained
- 180g cherry tomatoes
- 160g frozen peas
- 15g coriander , chopped
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tbsp sesame seeds
- 25g flaked almonds
Step 1Heat 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 2Meanwhile, 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 3Add 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.