Here is a simple and easy courgette (zucchini) recipe with chilli flakes which takes no time to prepare and can be used in a wrap to take to work for lunch or as a side dish with rice and lentils! Make it as hot as you like or alternatively use one of the milder chilli varieties – your choice!
Don’t be tempted to add water or you will end up with a very mushy plate of courgettes…..simply cover and cook on low as there is enough moisture in the courgettes. If you like them really crunchy, cut the courgettes into strips rather than rounds!
3 medium courgettes, sliced
1 large onion, sliced (don’t skimp with the onions! they go very well with courgettes)
1 heaped teaspoon cumin seeds
4 cloves garlic, thinly sliced
1 teaspoon red chilli flakes (use the mild variety if you don’t like it hot – for example, Ancho Poblano is a mild chilli. You can buy chillies from Amazon or South Devon Chilli Farm)
½ teaspoon turmeric powder
2 tablespoons oil
- Heat oil and add cumin seeds, give it 30 seconds and add onions
- Fry gently until translucent and edges begin to turn brown
- Add the rest of the ingredients, cover and cook on low for about 10-12 minutes, stirring to ensure the courgettes don’t stick to the pan. If you prefer the courgettes crunchy, reduce the cooking time
- Serve with any flat bread, chapatti, or wrap