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FOOD&RECIPES.COURGETTES<br />
ÒFor a satisfying meal on the lighter side,<br />
this courgette-based curry is affordable<br />
and full of fat-burning spices, which will<br />
help if youÕre aiming for weight lossÓ<br />
Aromatic<br />
Courgette Curry<br />
EF V DF GF T<br />
SERVES 2<br />
READY IN 25 MINS<br />
4 garlic cloves, crushed<br />
1 tsp fresh ginger, grated<br />
or finely chopped<br />
1 tbsp ground cumin<br />
1 tsp ground turmeric<br />
1 tsp ground coriander<br />
½ tsp chilli powder or sliced<br />
fresh chilli<br />
1 tsp sesame oil<br />
2 kaffir lime leaves<br />
4 courgettes, cut into batons<br />
filtered water, as needed<br />
250ml vegetable stock or<br />
filtered water<br />
80ml coconut milk<br />
1 tbsp lime juice<br />
sea salt and freshly ground<br />
black pepper, to taste<br />
coriander leaves, to serve<br />
1 In a small bowl, combine the<br />
garlic, ginger and spices. Heat<br />
the oil in a medium saucepan<br />
over a low heat; add the spice<br />
mix and lime leaves, then cook,<br />
stirring, for 2-3 minutes to<br />
release the flavours.<br />
2 Add the courgettes and cook for<br />
two minutes, adding a little water<br />
if necessary to stop it sticking.<br />
3 Add the stock or water, coconut<br />
milk and lime juice, then season<br />
with salt and pepper. Bring to<br />
the boil, then reduce the heat to<br />
medium-low and simmer for five<br />
minutes, or until the courgettes<br />
are tender and the sauce has<br />
thickened. Serve topped with the<br />
coriander leaves.<br />
Per serving: 121 cals, 7.2g fat<br />
Minty Courgette<br />
Fritters<br />
EF V DF GF T<br />
MAKES 8<br />
READY IN 25 MINS<br />
405g grated courgette<br />
2 tbsp chopped chives, plus<br />
extra to serve<br />
15g chopped mint, plus extra<br />
to serve (optional)<br />
½ tsp chilli flakes, plus extra<br />
to serve (optional)<br />
¼ tsp paprika<br />
finely grated zest of 1 lime<br />
1 tbsp lime juice<br />
2 medium free-range eggs,<br />
lightly whisked<br />
155g brown rice flour<br />
1 tsp baking powder<br />
sea salt and freshly ground<br />
black pepper, to taste<br />
1 tsp extra virgin coconut oil, or<br />
coconut oil spray<br />
1 Using your hands, squeeze any<br />
excess liquid from the courgette<br />
then combine in a large bowl with<br />
the chives, mint, chilli, paprika,<br />
lime zest and juice, and eggs. Stir<br />
to mix well.<br />
2 In a medium bowl, combine<br />
the flour, baking powder, salt and<br />
pepper. Add the dry ingredients<br />
17
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