Courgette and Cherry Tomato Curry ~ 5-2 diet

Seasonal courgettes cooked with tangy cherry tomatoes makes this curry perfect as a side dish to rice or chapattis.

Ingredients:

2 medium tender courgettes
1 small onion
1 clove garlic finely chopped
12 cherry tomatoes
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon mustard seeds

Method:

1. Wash the courgettes and pat them dry.
2. Remove the top and bottom and cut each courgette in half lengthways.
3. Slice the courgette in thin slices approx 5 mm thick.
4. Wash the cherry tomatoes and cut them into halves.
5. Peel the onion, cut it in half  and slice it thinly into thin slices
6. In a large wok add the oil and wait for it to heat up. Once oil is hot add the mustard seeds and wait for them to splutter. Add the garlic and onions and saute for 1 minute.
7. Add the courgettes and saute the courgettes for 4-5 minutes until courgettes are almost cooked and tender.
8. Add the cherry tomatoes, salt, chilli powder, coriander powder, cumin powder and turmeric and toss the tomatoes and courgettes for another 3-4 minutes until the spices infuse and tomatoes start to wilt but still retain shape.
9. Transfer the curry form the wok into a serving dish.
Serve with boiled rice or chapattis.

NB- Make sure courgettes are tender and thin. Don’t be tempted to buy large fat ones as they release too much water and are often bitter in taste.

Calories per serving	Carbs	Fat	Protein	Sodium	Sugar
115	11	8	2	585	6

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In my VEG BOX ~Tomatoes event by citrusspiceuk