Two main ingredients and a quick stir frying action and this favourite recipe is ready to eat with new potatoes. Of course, it is a good one for later in the summer when the courgette glut is in full flow but I also associate it with this time of year, because it goes so well with the first early potatoes and is fresh tasting and light.
Courgette and Almonds
This is enough for 2 people but it is easily increased for as many as you wish
2 courgettes sliced
1 - 2 onions sliced
1 clove garlic chopped
1 level teaspoon ground ginger
Up to a whole small packet of flaked almonds
Courgette and Almonds
This is enough for 2 people but it is easily increased for as many as you wish
2 courgettes sliced
1 - 2 onions sliced
1 clove garlic chopped
1 level teaspoon ground ginger
Up to a whole small packet of flaked almonds
- Heat a wok or shallow frying pan and dry fry/toast the almonds first.
- Tip them out when they are browning and crunchy and heat 2 tbs oil.
- Add the onions, fry a few moments, then add the courgettes, garlic and ginger.
- Stir fry briskly till the vegetables are beginning to soften.Add the almonds to the pan.
- Serve with some deliciously buttery new potatoes and add Worcester Sauce as a seasoning if you like.
Comments