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Chilli Courgettes

ingredients

serves 4
30 ml (2 tbsp) corn oil
450 g (1 lb) young courgettes, sliced
1 onion, finely chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled, seeded and chopped
2 drained canned jalapeno chillies, rinsed, seeded and chopped
15 ml (1 tbsp) chopped fresh coriander
salt fresh coriander, to garnish

method

1. Heat the oil in a flameproof casserole and add all the remaining ingredients, except the salt.

2. Bring to simmering point, cover and cook over a low heat for about 30 minutes until the courgettes are tender, checking from time to time that the dish is not drying out. If it is, add a little tomato juice, stock or water.

3. Season with salt and serve the Mexican way as a separate course. Alternatively, serve accompanied by any plainly cooked meat or poultry. Garnish with fresh coriander.

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