VEGAN BORANI KADOO // PERSIAN COURGETTE, TOMATO & YOGHURT
Directions
- 1Fry the sliced onions in 2-3 tbsp of vegetable oil.
- 2When translucent, add the turmeric and 3 cloves of minced garlic.
- 3Fry for a minute, then add the tomato paste, the whole cherry tomatoes, 1/2 tsp of salt, 1/2 tsp of pepper, and cook on a medium-low flame with the lid on for 5 minutes longer or until the tomatoes are roasted.
- 4Add more oil or a small amount of boiling water if it is dry.
- 5Meanwhile, cut the courgettes into 1-inch thick slices.
- 6Into a frying pan add a thin layer of vegetable oil and fry until golden on both sides.
- 7When removing from the pan, place them on a paper towel lined plate to absorb the excess oil.
- 8Mix 200g vegan yoghurt with a small amount of water to make it a thinner, pourable consistency.
- 9Add in the lime juice, 1/2 tsp of salt, one minced garlic and stir well.
- 10To serve: Start with a layer of yoghurt, then courgettes, tomato, garlic and onion mixture, then repeat.
- 11Sprinkle chili powder to your taste throughout whilst assembling.
Ingredients
- 4 green courgettes
- 10 cherry tomatoes
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- Vegetable oil
- 200 g vegan yoghurt
- 1 tbsp fresh lime juice
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
- 0.5 tsp turmeric
- Chili powder
- water
Equipment
frying panlidpaper towel lined plate
Tips
- Add more oil or a small amount of boiling water if the tomato mixture is dry.
- Place fried courgettes on a paper towel lined plate to absorb excess oil.
- Mix vegan yoghurt with a small amount of water to make it a thinner, pourable consistency.
- Sprinkle chili powder to your taste throughout whilst assembling.
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