This mildly spiced, quick and delicious dish is perfect for all seasons.
Just a handful of spices - turmeric, cumin, aniseed, black pepper and dried mint - make it a very versatile dish that can be whipped up in no time.
You can replace zucchini with bottle gourd, ivy gourd or pretty much any other gourd. Pumpkin or butternut squash work really well in this too.
For the yogurt, I recommend using full-fat Greek yogurt, though any kind will actually work. You can also make it vegan by using vegan coconut, oat, almond...really any yogurt you like.
A few tips to prevent it from curdling:
Make sure it’s at room temperature before you add it to the soup
Use preferably full-fat yogurt as low fat will tend to split easily
Add it only at the end and simmer on low heat.
Hope you like this!
1 large zucchini/courgette, sliced into batons
1 medium onion, minced finely
3 cloves garlic, minced finely
1 tsp black cumin (or regular cumin will do)
1 tsp dried mint
1 tsp turmeric
1/2 tsp black pepper
1/2 tsp aniseed
500ml veggie stock (or water)
1/2 cup full-fat yogurt (or vegan yogurt)
Chopped fresh mint
2 tbsp extra virgin olive oil
Salt to taste
Heat the oil and add cumin seeds. When they start to crackle, add onion and garlic. Season with salt and sauce until the onions become translucent.
Add turmeric, black pepper, aniseed and dried mint. Stir in the zucchini and sauté on medium heat until the zucchini start to soften and brown a little. Stir in the water and bring to a boil.
Cook until the zucchini are tender and 90% cooked. Lower the heat and stir in the yogurt and fresh mint. Simmer for a couple of minutes and serve.