Serves 2

4-5 small courgettes cut into batons

1-2 tbsp rapeseed or veg oil

2 small red onions

Thumb of ginger peeled and diced

1-2 medium size red chillies sliced with seeds in, depending how hot you like your food

1 clove garlic thinly sliced and diced

1 tbsp cumin seeds

3 medium tomatoes chopped

Juice of one lemon

Coriander to garnish

Method

Heat oil in a wok or frying pan. Add the onions and fry gently until translucent. Add the garlic, chillis and ginger and fry for a bit longer until aromatic. Add the courgettes and cumin seeds and stir fry until courgettes begin to colour and cook.

Then add the tomatoes and mush them down as they cook to release juices.

When the courgettes are cooked but still crispy squeeze the lemon juice and serve with brown rice. Garnish with chopped coriander.