Fill your courgettes with goodness and just savour the flavours
1. Preheat oven to 190°c Gas Mark 5.
2. Wash the courgettes and cut in half lengthwise, then remove the flesh using a teaspoon leaving the shell intact. Chop the flesh finely.
3. Heat the oil and sauté the onion for a few minutes, then add carrots, courgette flesh, spices and cook, stirring frequently for a further five minutes until softened. Remove from the heat and stir in the creamed coconut.
4. Put the mixture into the courgette shells making sure you cover the exposed part of the flesh, then place the courgettes in a greased oven proof casserole dish and cook at 190°c Gas Mark 5 for 45 minutes.Serve immediately.
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