Special Diet

Middle Eastern Courgette, Tomato and Mint Curry

cook 30 mins
Tags: Spicey
  • 2 tablespoons olive oil
  • 2 onions, finely sliced
  • 4 courgettes, cut into 1 cm (1/2 inch) cubes
  • 2 x 400 g (13 oz) cans peeled plum tomatoes
  • 2 garlic cloves, crushed
  • 1 teaspoon mild chilli powder
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons dried mint
  • salt and pepper
  • small handful of finely chopped mint leaves, to garnish
  • Heat the oil in a large heavy-based saucepan, add the onion and cook over a medium-low heat, stirring occasionally, for 6–8 minutes until softened. Add the courgettes and cook, stirring occasionally, for a further 5–6 minutes until tender.
  • Increase the heat to medium, add the tomatoes and garlic and cook for 10–12 minutes until the sauce is thickened. Stir in the chilli powder, turmeric and mint and cook for a further 2–3 minutes. Season well.
  • Ladle into warm bowls and serve scattered with the chopped mint leaves.
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