Roasted zucchini

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 small vegetable onion (approx. 200 g)
  • 3-4 Garlic cloves
  • 30 g fresh ginger
  • 5 TABLESPOONS Oil
  • 1 TEASPOON ground cumin
  • 1 TEASPOON ground cilantro
  • 1 TEASPOON Turmeric
  • 1 pinch Chilli powder
  • 1 TEASPOON Fennel seed
  • 1 can(s) (425 ml) peeled tomatoes
  • 1 can(s) (0.35 l) unsweetened coconut crème
  • 7-10 Tbsp Salt
  • 500 g very small zucchini (mini zucchini)
  • 1/2 TEASPOON Sweet peppers
  • 1-2 TABLESPOONS Coconut flake
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Peel onion, garlic and ginger. Cut onion into half rings, garlic and ginger into fine cubes. Heat 3 tablespoons of oil. Fry onion, garlic and ginger in it. Add cumin, coriander, turmeric, chilli powder and fennel seed and sauté briefly.

  2. 2

    Add tomatoes with juice and coconut cream. Mash tomatoes with a fork. Bring to the boil and let it thicken for about 10 minutes. Season to taste with salt. Clean and wash the zucchini and cut them in half lengthwise.

  3. 3

    Heat the remaining oil in a large frying pan. Fry the zucchini in it with the cut surface facing down at low heat for about 5 minutes. Season with salt. Arrange zucchini and sauce. Sprinkle with paprika and grated coconut.

  4. 4

    Garnish with parsley.

Nutrition Facts

KCAL
200 kcal
CARBS
10 g
FATS
15 g
PROTEINS
4 g