Courgette stir fry

Courgette stir fry

served with spring rolls and leaves

Here is an unplanned stir fry, served with mixed watercress, spinach and rocket salad and some vegetable spring rolls (that were on offer in the Co-op).


  • 1 courgette, halved then sliced lengthways
  • 1 red pepper, chopped coarsely
  • 1 carrot, grated
  • 1 medium white onion, sliced
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tblsp ginger, grated
  • a little oil
  • a little lemon juice


  1. In a dry wok, lightly roast the seeds until they begin to pop, then crush with a pestle and mortar and add the coriander.
  2. In the same pan, heat the oil then soften the onion for a few minutes (with a lid over the onions).
  3. Add all the other ingredients and fry for about 4-5 minutes.
  4. This is where I was planning to add noodles, but I didn’t have any!  I just cooked the spring rolls in the oven and served everything together.

This serves 2, but I only used half of the stir fry ingredients – I cooked them all together, then kept the rest in the fridge until a couple of days later when I made the courgette miso soup.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.