Just back after our fab holiday in Sri Lanka and Singapore, where I was majorly inspired by the cooking. You’ll be hyped to know its easy to eat Paleo there, though we did have a teeny bit of their local red rice. Coconut features big in their diet and the chefs there were surprised to know how much I loved and used its various incarnations in our daily cooking back in Australia and the USA.
This dish came out of my need to eat more veg and this mornings visit to our local Sunday market. Be warned: there’s a bit of oiliness in this dish. When the zucchini starts to release its water and the coconut cream cooks down, it’ll lose the creaminess noticed earlier. If you don’t want to add the tomato and want that creamy sauce, then be sure to remove from the heat at that point.
See: 2 recipes in one!!
Its been a long time since my last food post. I hope you enjoy this!
1 tsps Coconut oil
2 large, thick pieces Bacon, diced
2 cloves Garlic, minced
1 small Chili, sliced in half (optional)
1tsps Cumin, ground
2 handfuls Walnuts
1 large handful Corgettes (sliced in half lengthwise) or 1-2 med Zucchinis (sliced lengthwise 3-4x)
1 sm can (270 ml) Coconut cream
1 can (400 g) diced Tomato or similar amount diced fresh tomatoes.
Salt and Pepper to taste
HEAT oil in a large fry pan.
ADD bacon, garlic, cumin, walnuts and chili and cook until bacon is browning.
ADD Zucchini and cook for another few minutes.
ADD Coconut cream and simmer until cream ‘disappears’ (about 5 mins).
ADD Tomato and heat through until sauce thickens (about 1-2 mins).
REMOVE from heat. Serve with quinoa for a meal or as vegie accompaniment to any meat.