Kabak Kalye (Courgette and Tomato Stew with Dill)
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Ingredients
- 3 courgettes
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 3 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 100 ml vegetable stock
Nutrition (per serving)
- Calories
- 157 kcal
- Protein
- 3.7 g
- Carbohydrate
- 10.1 g
- of which sugars
- 8.4 g
- Fat
- 10.9 g
- of which saturates
- 1.7 g
- Fibre
- 3.1 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Add the courgettes, cut into chunks, and cook for 5 minutes, stirring.
- 3
Stir in the tinned chopped tomatoes and vegetable stock, cover and simmer for 15 minutes until the courgettes are tender.
- 4
Stir in the fresh dill and season with salt and black pepper before serving.
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