thirty minute courgettes with dukkah sprinkle

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Thirty-minute courgettes with dukkah sprinkle

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

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

For the dukkah

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

INSTRUCTIONS

STEP 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.
STEP 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.
STEP 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.