| 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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