This curried courgettini makes for the perfect light lunch, with a rich sauce that allows this crunchy vegetable to work well as a meal on its own. It can be eaten hot, once it’s been stir-fried, or even served cold as a salad.
Serves 4 as a side, 1 as a main
1 teaspoon coconut oil
1 teaspoon chopped/ blended green chillies ¼ teaspoon turmeric 4-5 cherry tomatoes coriander for garnishing, optional
handful cashews, 40g
3 tablespoons natural yoghurt, 60g
2 tablespoons coconut milk, 50ml
¼ teaspoon salt
¼ teaspoon cumin
squeeze of lemon
Start by placing all the ingredients for the sauce in the blender or in a bowl, to allow the cashews to soak for 20 minutes or longer (you can even soak overnight in the fridge). Now place the courgette in a spiraliser to make the courgettini. Blend together the ingredients for the sauce and keep on one side. Heat the oil and chopped green chillies or green chilli paste in a pan on low heat for a minute or less before adding the turmeric powder. Stir this for a few seconds, then pour the sauce into the pan and add the courgettini. Stir the sauce and courgettini lightly for just a few minutes. Taste the sauce and add more salt if needed. Add the chopped cherry tomatoes in the mixture and serve with a garnishing of coriander.
Mira Manek: Mira is revolutionising the perception of Indian cooking and Indian cuisine by bringing a new super healthy concept of Indian food to the table with her with her expanding range of products, menu collaborations, wellness events and debut cook book which will be published next year, bringing together Indian-inspired recipes that combine traditional home cuisine with new flavours, an artistic reinvention of dishes that Mira has learnt from her mother and grandmother, interwoven with trinkets of history and stories. All of Mira’s recipes are healthy but authentic, all rooted in the tips, methods and stories passed on to her by her grandmother and generations before.