Wednesday 22 June 2016

Versatile courgette side dish

While I love cooking, I don't really enjoy doing it every day. My best dishes are created when I'm in the mood to experiment and feeling the vibe. The rest of the time I fall back on easy to put together dishes, that can be batch cooked and stored for several days (that way I can avoid the week of take-out trap because I'm so busy + hungry).

With the abundance of courgettes during summer, it would be almost rude not to take advantage of them. The beauty of this side dish is that it goes with most savoury things (like rice, buckwheat, potatoes), can also be used as a dip or spread and it is easily adjustable so you can bring in new flavours depending on what you have in your cupboard.

The Base ingredients:

2 medium courgettes grated

2 small carrots grated (you want to have slightly less carrot to courgette ratio)

1/2 jar of tomatoes (or use passata instead, or 2 medium fresh tomatoes)

1 small red onion

1/4 teaspoon of salt (sea salt or pink Himalayan salt)

1/2 teaspoon coconut oil

To Spice things up:

1/4 of fresh chilli (or more if you can handle)

small bunch of coriander


2 cloves of garlic

black pepper to taste


roasted bell pepper (or any sweet pepper)

small bunch of parsley

courgette dish

1. Heat up the coconut oil in a pan, add onions, carrots and courgette cooking on medium/high heat for about 5 minutes, stirring from time to time. Add half a glass of water and cover with a lid, turn down the heat slightly, leave to cook for about 15 minutes until soft.

2. Add tomatoes and chilli if using, plus a little bit of salt, and top up with a little water if needed. Cover and cook fo further 20 minutes. Take of the heat, add the rest of the spices/herbs/roast pepper if using. and salt.

It will last in the fridge for 3-4 days, play around with different spice combos to give it your own twist.

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