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Cumin-spiced courgettes and tomatoes


Serves: 6
timePrep time: 15 mins
timeTotal time:
Cumin-spiced courgettes and tomatoes
Recipe by Roopa Gulati, food writer, author and restaurant reviewer. / Recipe photograph by Dan Jones

Cumin-spiced courgettes and tomatoes


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
91Kcal
Fat
4gr
Saturates
1gr
Carbs
9gr
Sugars
6gr
Fibre
3gr
Protein
3gr
Salt
0gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • ¼ tsp chilli flakes
  • 2 onions, sliced
  • 25g ginger, grated
  • 500g courgettes (about 3), sliced
  • 200g cherry tomatoes, halved
  • a squeeze of lemon

Step by step

Get ahead
Prepare up to the end of step 1 a few hours ahead.
  1. Heat the oil in a wok on a medium heat. Add the cumin seeds and chilli; stir until the cumin releases a fragrant aroma – about 30 seconds. Add the onions and ginger; gently cook for 5 minutes, stirring often, without colouring.
  2. Turn up the heat to high and cook the sliced courgettes for 2-3 minutes, stirring all the time. Add the cherry tomatoes and fry for another 2-3 minutes until they begin to soften. The courgettes should still have a slight bite to them.
  3. Finish with a squeeze of lemon and serve straight away.
    Tip
    For a quick supper, swap the courgettes for sliced mushrooms and pile everything onto slices of buttered toast.

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