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.