Spiced Courgettes with Curried Yoghurt
Courgette season is ON, people! What a time to be alive! No but seriously grilled courgettes with lemon and a drizzle of oil is so dreamy at this time of year so I set about making a recipe around that...
The result is an Indian inspired dish with plenty of yummy spices sprinkled over the courgettes and a vibrant yoghurt sauce full of fresh ginger and a little kick of chilli. I love doing this on the bbq and serving it up with a load of grilled meat and fish but it works just as well on the stove top to make a lovely light lunch.
Spiced Courgettes with Curried Yoghurt
Serves 2-3 as a side
3-4 courgettes, thinly sliced lengthways
1 tbsp vegetable oil, plus extra
½ tsp sea salt flakes
4 tsp black onion seeds (also known as nigella or kalonji seeds)
Juice 1 lemon
For the spice mix:
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp chilli flakes
¼ tsp black peppercorns
For the curried yoghurt:
½ tbsp vegetable oil
¼ tsp mustard seeds
2 fresh curry leaves
¼ tsp ground turmeric
½ tsp sugar
¼ tsp salt
125g natural yoghurt
1cm piece fresh ginger, finely chopped
½ green chilli, finely chopped
For the spice mix, toast the spices in a dry pan for 30-60 seconds until fragrant (take care not to burn them). Remove from the heat, allow to cool, then pound in a pestle and mortar to a coarse mixture. Store in an airtight container. It will keep for up to 1 month – scatter it over grilled meat and veg to add texture and flavour.
For the yoghurt, heat the oil in a pan and add the mustard seeds and curry leaves. When they start to crackle, quickly add the ground turmeric, sugar and salt. Add this to the yogurt along with the ginger and chilli, then mix well. Adjust the seasoning to taste and set aside.
Drizzle the courgette slices with the oil then sprinkle over salt and black onion seeds, coating on both sides. Cook on a hot barbecue or griddle pan for about 1 minute on each side until just tender. Remove to a large plate. Sprinkle over a good couple of pinches of the spice mix.
Squeeze over the lemon juice then serve with the yoghurt on the side.
The result is an Indian inspired dish with plenty of yummy spices sprinkled over the courgettes and a vibrant yoghurt sauce full of fresh ginger and a little kick of chilli. I love doing this on the bbq and serving it up with a load of grilled meat and fish but it works just as well on the stove top to make a lovely light lunch.
Spiced Courgettes with Curried Yoghurt
Serves 2-3 as a side3-4 courgettes, thinly sliced lengthways
1 tbsp vegetable oil, plus extra
½ tsp sea salt flakes
4 tsp black onion seeds (also known as nigella or kalonji seeds)
Juice 1 lemon
For the spice mix:
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp chilli flakes
¼ tsp black peppercorns
For the curried yoghurt:
½ tbsp vegetable oil
¼ tsp mustard seeds
2 fresh curry leaves
¼ tsp ground turmeric
½ tsp sugar
¼ tsp salt 125g natural yoghurt
1cm piece fresh ginger, finely chopped
½ green chilli, finely chopped
For the spice mix, toast the spices in a dry pan for 30-60 seconds until fragrant (take care not to burn them). Remove from the heat, allow to cool, then pound in a pestle and mortar to a coarse mixture. Store in an airtight container. It will keep for up to 1 month – scatter it over grilled meat and veg to add texture and flavour.
For the yoghurt, heat the oil in a pan and add the mustard seeds and curry leaves. When they start to crackle, quickly add the ground turmeric, sugar and salt. Add this to the yogurt along with the ginger and chilli, then mix well. Adjust the seasoning to taste and set aside.
Drizzle the courgette slices with the oil then sprinkle over salt and black onion seeds, coating on both sides. Cook on a hot barbecue or griddle pan for about 1 minute on each side until just tender. Remove to a large plate. Sprinkle over a good couple of pinches of the spice mix.
Squeeze over the lemon juice then serve with the yoghurt on the side.
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