Special Diet

  • 1 tablespoon light olive oil
  • 1 large onion, finely chopped
  • 4 courgettes, cut into 1 x 3.5 cm (½ x 1½ inch) batons
  • 2 x 400 g (13 oz) cans whole plum tomatoes
  • 2 garlic cloves, crushed
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 2 teaspoons dried mint
  • salt and pepper
  • mint leaves, to garnish

Heat the oil in a large saucepan over a low heat. Add the onion and fry for 10–12 minutes until soft and translucent. Add the courgettes and cook for a further 5–6 minutes, stirring occasionally.

Add the tomatoes (including the juices) and garlic, and continue to cook over a medium heat for 20 minutes.

Stir in the chilli powder, turmeric and dried mint, and cook for a few more minutes to allow the flavours to mingle. Season to taste and serve with couscous or steamed white rice.

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