Serve as a starter or accompany with a parsley sauce and potatoes for a light meal.
4 medium courgettes
2 tbsps olive oil
1 finely chopped onion
4 oz grated carrots
1 tbsp paprika
1 tsp cumin seeds
1/4 tsp tumeric
4 oz creame coconut grated
1. wash the courgettes and cut in helf length wise
2. Using a teaspoon remove the flesh leaving about .6cm shell
3. chop the flesh finely
4. heat oil and saute onions for a few minutes
5. add carrots, flesh and spices and cook, stirring frequently for a further
5 mins
6. remove from heat and stir in the coconut
7. divide the mixture between the courgette shells
8 place in a greased ovenproof dish and cook in oven 190 for 45 mins
serve immediately
Recipe from Karina Wells
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