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Baked Coconut courgette

Coconut courgettes

Coconut courgettes

I had one courgette (Zucchini) left in the fridge but I was in the mood for some strong flavours. This recipe is reminiscent of a dish I had in a restaurant once adapted slightly to what I had in the kitchen. It made a tasty side to some spicy pan fried fish and would go well with pork if you eat it.

Baked coconut courgette

Ingredients:

  • 2 courgettes, thinly sliced
  • 2 tbs olive oil, sesame or coconut oil
  • I white onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbs tomato, peeled and chopped
  • 3 tbs desiccated coconut (unsweetened)
  • 2 tbs fresh coriander, chopped
  • 1 tsp paprika
  • 0.5 tsp ground ginger
  • 0.5 tsp chilli powder
  • Salt and freshly ground black pepper
  • Squeeze of lime to serve

Directions:

Preheat oven to 180C

Heat the oil in a wok and when hot stir fry the onions for 3-4 minutes

Add the garlic, ginger, seasoning, paprika, chilli powder, and stir fry for another couple of minutes

Stir in the coconut, tomatoes and most of the coriander, add some water and simmer until reduced

Stir in the sliced courgette and transfer to a greased baking dish

Bake for 20 minutes and serve with a squeeze of lime and sprinkled with a little more  chopped coriander

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