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Poêlée de cubes de patate douce dorés et de courgette aux épices et graines grillées dans une poêle en fonte, avec une assiette servie, du curcuma, du paprika et du cumin
Team Curcuma

Sweet potato and courgette pan fry

A colourful, tender pan fry spiced with cumin, smoked paprika and turmeric, ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 4 people
Course : Main Course, Side Dish
Cuisine : French
Calories : 235
Ingredients Préparation Notes

Ingredients
  

  • 2 sweet potatoes (about 600 g)
  • 2 courgettes
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 tsp dried thyme
  • salt and black pepper
  • parsley or coriander to serve

Préparation
 

  1. Peel the sweet potatoes (or scrub them well) and cut them into 1.5 cm cubes. Cut the courgettes into half-moons or 2 cm cubes. Chop the garlic.
  2. Heat the oil in a large frying pan. Add the sweet potato in a single layer and leave to brown for 3 minutes without stirring.
  3. Stir, cover and cook for 5 minutes over a medium heat. Remove the lid.
  4. Add the courgettes and cook for a further 6 to 7 minutes over a high heat, stirring occasionally.
  5. Add the garlic, spices and thyme, and cook for another 1 to 2 minutes, stirring.
  6. Season with salt and pepper and scatter over fresh herbs just before serving.

Notes

Don't overcrowd the pan, so the vegetables brown instead of steaming. Keeps for 2 to 3 days in the fridge.