COCONUT BAKED COURGETTES

 

COCONUT BAKED COURGETTES

Serves 4 Lovely as a side dish or, with a portion of HEX crusty bread, for lunch.

3.5 Syns per serving

1 tbsp. oil - 6 Syns
1 onion, finely chopped
4 cloves of garlic, crushed
Half tsp. chilli powder, strength dependent on taste
1 tsp. ground coriander
6 tbsp. desiccated coconut - 7.5 Syns
1 tbsp. tomato puree
700g courgettes, thinly sliced
Freshly chopped parsley to garnish

Pre-heat the oven to 180C/Gas 4.
Spray and brush a 1.4 litre gratin dish with Frylight.
Heat a wok or frying pan, adding the oil when hot. Add the onion and stir-fry for 2-3 minutes.
Add the garlic, chilli powder and coriander and stir-fry for 1-2 minutes. If the oil isn't enough, either spray with Frylight or add a splash of water to prevent sticking.
Pour 300ml of cold water into the pan and bring to the boil.
Add the coconut and tomato puree and simmer for 3-4 minutes. Most of the water will evaporate.
Spoon four tablespoons of the spice and coconut mixture into a small bowl and set aside.
Stir the courgettes into the remaining spice mixture in the pan, mix and spoon into the gratin dish.
Sprinkle the reserved spice mix evenly over the top.
Bake, uncovered, in the oven for 15-20 minutes or until golden. Sprinkle with the parsley and serve immediately.

This is a lovely dish and, sometimes, I sprinkle over a HEX grated cheese or two, before putting in the oven.