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Nutrition: per serving

  • kcal557
  • fat46g
  • saturates22g
  • carbs8g
  • sugars6g
  • fibre3g
  • protein29g
  • salt0.1g

Method

  • step 1

    Thickly slice 2 courgettes. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.

  • step 2

    Thread the thick slices of courgette onto skewers, along with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.

  • step 3

    Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.

  • step 4

    Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.

Recipe from Good Food magazine, August 2014

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Comments, questions and tips (1)

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Overall rating

A star rating of 5 out of 5.2 ratings

gfdinners

question

I don't understand the instruction to peel the remaining two courgettes into strips, cook them and then save them for tomorrow - what for?

_Roo_

Now it's three years since they said they'd fix this!

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