crumbly zucchini in coconut milk

Ingredients for 4 servings:

• 800 g zucchini, ready prepared
• 2 onions
• 3 cloves garlic
• 2 tbsp oil (red palm oil)
• 400 ml low-fat coconut milk
• Chili flakes and lemon salt
• Parsley, freshly chopped for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with red palm oil

I used a large, round zucchini, so I removed the seeds and diced it. Peel the onion and garlic, dice the onion, and finely slice the garlic cloves. Heat the palm oil in a pan and fry the onions and garlic. Add the zucchini cubes and sauté for about 2 minutes while stirring. Add the coconut milk and cook for a further 10-12 minutes. If you like, you can thicken the dish with a little potato starch. The zucchini should still have some bite. Season with lemon salt and chili flakes and sprinkle with parsley. The red palm oil gave the dish a wonderful orange color. I served it with whole-wheat spiral pasta. I could also imagine serving it with rice.