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| 2 Esslöffel | Sunflower oil |
| 1 | onion sliced |
| 1 | cloves garlic crushed |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | ginger ground |
| 1 Teelöffel | oregano |
| 1 Teelöffel | Dried chilli flakes |
| 1 | Bayleaf |
| 1 Teelöffel | cumin seeds |
| 4 | Cardamon pods; (4 to 5) |
| 1 | Courgette; cut into chunks |
| 100 Gramm | Butternut squash; cut into chunks |
| 1 | 425 gram can tomatoes |
| 2 | Heaped tblsp greek yoghurt |
| | salt |
| | pepper |
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1 Heat the sunflower oil in a saute pan. Add the onion and garlic and sweat for a couple of minutes. Add the cumin, ginger, oregano, chilli seeds and bay leaf.
2 Grind the cumin seeds and cardamon pods in a coffee grinder or pestle and mortar. Add these to the pan and allow to toast for 1-2 minutes.
3 Add the courgette and butternut squash to the pan and stir to coat with the spices. Cook for 2-3 minutes. Pour in the tinned tomatoes and season with salt and pepper.
4 Cook for a further 1-2 minutes and stir through the greek yoghurt. Add a splash of boiling water to loosen the mixture if necessary.
Per serving: 226 Calories (kcal); 15g Total Fat; (54% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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