|
Method :
-
Preheat the oven to 180°C/350°F/Gas
Mark 4, 10 minutes before cooking. Lightly oil a 1.4 liter / 2½ pint
ovenproof gratin dish. Heat a wok, add the oil and, when hot, add the
onion and stir-fry for 2-3 minutes. Add the garlic, chili powder and
coriander and stir-fry for 1-2 minutes.
-
Pour 300ml / ½ pint cold water into the
wok and bring to the boil. Add the coconut and tomato purée and simmer
for 3-4 minutes; most of the water will evaporate at this stage. Spoon
4 tablespoons of the spice and coconut mixture into a small bowl and
reserve.
-
Stir the courgettes into the remaining
spice and coconut mixture and spoon into the oiled gratin dish.
Sprinkle the reserved spice and coconut mixture evenly over the top.
Bake, uncovered, in the preheated oven for 15-20 minutes, or until
golden. Garnish with chopped parsley and serve.
** Please note that coconut is fine for
most nut allergy sufferers, but please check with your doctor if you
have any concerns. **
Nutritional Facts per 100g :
energy 112kcals/468kj protein 3g carbohydrate 4g fat 10g fiber 2g sugar 3g
sodium trace
√ cow's
milk-free
√
egg-free
√
gluten-free
√
wheat-free
√ nut-free
√
vegetarian
√
vegan
√ seafood-free |
