Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
Tag Archives: courgette
This recipe mixes ginger, Korean kochujang chili paste, sesame oil and zucchini for a simple vegetable dish. It would be nice with a side of rice.
This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.
A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.
I took this recipe from One-Dish Vegan by Robin Robertson, although I opted to use mu-err mushrooms instead of white ones, and left 1/4 of the vegetables intact to give it a little more texture. The sauce is made from courgette/zucchini, mushroom, tomato, onion, garlic, sweet tomato, white beans and herbs.
I didn’t find the sauce that creamy but rather on the boring side. I won’t make this again.
This is a simplified version of the gravy used in the vegetable biryani recipe I use.
- 500 grams potatoes
- 5 tomatoes
- 400 grams (cooked weight) chickpeas
- 2 cups packed mint leaves (1 large bunch)
- 2 cups loosely packed coriander leaves
- 6 cloves garlic
- 2″ (5 cm) of ginger
- 2 large onions
- 2 green chillis
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons salt
- 500 grams Greek yoghurt
- Mixed vegetables, such as:
- 250 grams mushrooms
- 400 grams green beans
- 2 courgettes/zucchini
- 2 romano peppers
- … carrots and cauliflower are other vegetables which might go well in this dish
Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.
Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).
Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.
Here’s a recipe. I adapted it to fit what I had. There’s a courgette/zucchini shortage, so I used less of this ingredient. Partway through the cooking I decided to add two extra tomatoes because I thought it needed more. I had an extra green bell pepper so I tossed that in, too. It is an extremely forgiving dish.
Briam can be eaten plain but it is also commonly served with feta. If you are not avoiding dairy the addition of feta does improve this dish but it is quite good without it as well.