This vegetarian Pakistani recipe is good both diabetics and vegans. The courgettes is simmered with tomatoes, onion and yoghurt in a fragrant mix of wonderful spices. Traditionally, this dish is served with chapatti.  It is also good when served with boiled rice.

Ready in: 20min (Prep: 5min, Cook: 15min)
Serves: 5

Ingredients

• Vegetable oil – 4 tablespoons
• Onion (thinly sliced) – 1 
• Courgettes (peeled and cut into semicircles) – 6
• Garlic (minced) – 1 clove
• Salt – 1/2 teaspoon
• Water – 450ml (16 fl oz)
• Chilli powder – 1 dessertspoon
• Ground turmeric – 1/2 teaspoon
• Ground coriander – 1 teaspoon
• Whole cloves – 3
• Whole peppercorns – 7
• Tomatoes (chopped) – 4
• Low fat natural yoghurt – 2 tablespoons

Method

1. Over a medium heat, heat the oil in a large frying pan.
2. Sauté the onion for about 5 minutes until it turns golden.
3. Add the courgettes, garlic, salt, water, turmeric, tomatoes, chilli powder, coriander, peppercorns, cloves and yoghurt, and then mix thoroughly.
4. Reduce the heat to low; stirring occasionally, simmer the mixture for about 10 minutes.