| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Ready stead, Emp | 2 | servings |
INGREDIENTS
| 2 | tb | Sunflower oil |
| 1 | Onion; sliced | |
| 1 | Garlic clove; crushed | |
| 1 | ts | Ground cumin |
| 1 | ts | Ground ginger |
| 1 | ts | Oregano |
| 1 | ts | Dried chilli flakes |
| 1 | Bay leaf | |
| 1 | ts | Cumin seeds |
| 4 | Cardamon pods; (4 to 5) | |
| 1 | Courgette; cut into chunks | |
| 100 | g | Butternut squash; cut into chunks |
| 1 | 425 gram can tomatoes | |
| 2 | Heaped tblsp greek yoghurt | |
| Salt & pepper |
INSTRUCTIONS
1 Heat the sunflower oil in a saute pan. Add the onion and garlic and sweat for a couple of minutes. Add the cumin, ginger, oregano, chilli seeds and bay leaf. 2 Grind the cumin seeds and cardamon pods in a coffee grinder or pestle and mortar. Add these to the pan and allow to toast for 1-2 minutes. 3 Add the courgette and butternut squash to the pan and stir to coat with the spices. Cook for 2-3 minutes. Pour in the tinned tomatoes and season with salt and pepper. 4 Cook for a further 1-2 minutes and stir through the greek yoghurt. Add a splash of boiling water to loosen the mixture if necessary. Converted by MC_Buster. Per serving: 226 Calories (kcal); 15g Total Fat; (54% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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