Cumin-spiced courgettes and tomatoes
Serves: 6
Prep time: 15 mins
Total time:
Recipe by Roopa Gulati, food writer, author and restaurant reviewer. / Recipe photograph by Dan Jones
Cumin-spiced courgettes and tomatoes
Serves: 6
Prep time: 15 mins
Total time:
See more recipes
Nutritional information (per serving)
Calories
91Kcal
Fat
4gr
Saturates
1gr
Carbs
9gr
Sugars
6gr
Fibre
3gr
Protein
3gr
Salt
0gr
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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.
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.
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.
- 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.
- 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.
-
Finish with a squeeze of lemon and serve straight away.TipFor a quick supper, swap the courgettes for sliced mushrooms and pile everything onto slices of buttered toast.