Stir-fried courgettes with cumin seeds

  • Travelling round New Zealand and staying in self catering accommodation I am tempted to cook something light and healthy even if restricted to one induction ring! Last night I remembered this great quick and easy recipe to use the organic courgettes I bought at the Blenheim farmers market along with the onions and tomatoes. The lemon juice and cumin seeds – not forgetting the chillies – add a totally delicious flavour to a rather bland vegetable. Here I served with brown rice cooked in advance.
  • 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.

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