Spicy courgette and red pepper

    40 min

    A great way to use up excess tomatoes and courgettes. Serve with either pasta, rice or couscous.

    11 people made this

    Serves: 4 

    • 50g butter
    • 4 cloves garlic, crushed
    • 2 medium sized courgettes, chopped
    • 2 red peppers, chopped
    • 1 large red chilli, finely chopped
    • 6 ripe tomatoes
    • 1 (400g) tin chopped tomatoes
    • 50 to 100ml coconut milk
    • salt to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Add butter and crushed garlic to frying pan over medium high heat. Once hot, add the courgette, pepper and chilli. Fry until the veg is tender, around 10 minutes.
    2. Blitz the fresh tomatoes in a food processor, then add to the courgette mixture in the pan. Cook for another 10 minutes. Add the tinned tomatoes, mainly to give a good colour to mixture. Continue to cook until mixture thickens slightly. Add enough coconut milk to make a nice creamy sauce, but do not make it too runny. Continue to cook for 2 to 3 minutes. Add salt to taste, then serve.

    Cook's note

    It is usually best to skin the fresh tomatoes before blitzing. You can vary quantities quite easily, and leave out the chilli if you don't like it hot. I usually make up a large batch of fresh tomatoes and freeze to use at a later date. Great for pasta and curry base.

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