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Egyptian courgettes with dukkah sprinkle

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 521
  • Carbohydrates 47
  • Saturated Fat 2
  • Sugar 27
  • Protein 26
  • Fat 20
  • Fibre 23
  • Salt 0.3

Nutrition per serving

  • Calories 521
  • Carbohydrates 47
  • Saturated Fat 2
  • Sugar 27
  • Protein 26
  • Fat 20
  • Fibre 23
  • Salt 0.3

Ingredients

  • 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
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • 25g flaked almonds

Tip

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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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