mexican one-pot courgettes
Jane likes this dish because everything is just chucked in together, but the result is mouthwatering. The flavourings are unusual for courgettes, which are generally treated in a Mediterranean way.
Ingredients
- 750g courgettes, cut into small dice
- 350g tomatoes, skinned, deseeded + chopped (or use tinned)
- 6 peppercorns
- 4 sprigs coriander
- 2 sprigs mint
- 3 cloves
- 2cm piece of cinnamon stick
- 2 small chillies, left whole
- 120ml single cream
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Method
- Put everything in a large, heavy-based pan, cover and bring to a simmer.
- Cook slowly for about 30 mins, stirring occasionally to prevent sticking, until the courgettes are tender and all the liquid has been absorbed.
- This tastes even better reheated the next day.
