← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Coconut oil
• 2 Shallot, chopped
• 2 cloves Garlic, sliced
• 1 tbsp fresh ginger, grated
• ½ Green chilli, sliced (optional)
• 750 g courgettes (about 4 medium), chopped
• 400 ml vegetable stock
• 1 can coconut milk (400 ml can), reserve 4 tbsp to serve
• ¾ tsp Salt
• 1 handful large handful basil leaves, plus extra to serve
• 1 Lime, zested and juiced

Method

1. Melt the coconut oil in a large pan over medium heat. Add the shallots and cook for 3–4 min until soft, then stir in the garlic, ginger and chilli for 1 minute.
2. Add the courgettes and salt and cook for 5 min, stirring, until they start to soften.
3. Pour in the stock and coconut milk, bring to the boil and simmer for 10–12 min, until the courgettes are completely tender.
4. Take off the heat, add the basil and lime zest and blend until smooth and bright green. Blending the basil off the heat keeps its colour and fresh flavour.
5. Stir in lime juice to taste and adjust the salt. Serve with a swirl of the reserved coconut milk and a few basil leaves.

Tips

• Lovely chilled on a hot day; add an extra squeeze of lime and salt, as cold food needs more seasoning.
• Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons RecipeTin Eats