Courgettes in tomato-coconut sauce

Name: Courgettes in tomato-coconut sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g floury potatoes; 500 g Courgette; 7-10 Tbsp Salt; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Spring onions; 1 collar Coriander; 300 g Tomatoes; 1 piece(s) (approx. 20 g each) Ginger; 1 TABLESPOON Sunflower oil; 100 ml Sunflower oil; 1 Bay leaf; 1 TABLESPOON Garam Masala (Indian spice mixture); 250 ml unsweetened coconut milk; 2 TABLESPOONS Lime juice; 5 TABLESPOONS Flour; some Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Balls on their toes without mincing! But with potatoes, coriander and chili. If you would like another side dish: noodles, rice or bread are delicious

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g floury potatoes
500 g Courgette
7-10 Tbsp Salt
7-10 Tbsp Chili Flakes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Spring onions
1 collar Coriander
300 g Tomatoes
1 piece(s) (approx. 20 g each) Ginger
1 TABLESPOON Sunflower oil
100 ml Sunflower oil
1 Bay leaf
1 TABLESPOON Garam Masala (Indian spice mixture)
250 ml unsweetened coconut milk
2 TABLESPOONS Lime juice
5 TABLESPOONS Flour
some Flour

Directions

1
For the köfte, cook the potatoes in boiling water for about 20 minutes. Clean, wash and roughly grate the zucchini. Knead in 1 teaspoon of salt and let it stand for about 20 minutes. Clean and wash spring onions and cut into fine rings. Wash coriander, shake dry and chop finely. Drain the potatoes, rinse with cold water and peel.
2
For the sauce, wash and dice the tomatoes. Peel ginger and grate finely. Heat 1 tablespoon of oil in a saucepan. Sauté the tomatoes, ginger and bay leaf for about 3 minutes. Remove the bay leaf. Add Garam Masala and coconut milk and puree finely. Season to taste with chili flakes, lime juice, salt, pepper and sugar.
3
Roughly grate the potatoes and squeeze the zucchini in portions. Mix both with chopped coriander, spring onions and 5 tbsp. flour. Season the mixture with pepper and salt if necessary and form about 16 balls with floured hands.
4
Heat about 100 ml of oil in a large frying pan. Fry the zucchini pots in it for about 5 minutes. Take them out of the pan and let them drip off briefly on kitchen paper, then add the zucchini heads to the sauce.