Put coconut, courgette and water in a karahi, wok or saucepan and place over a high heat. Bring to the boil, reduce heat to low, cover the pan and simmer for 5 minutes. Add salt and tamarind and stir until tamarind is dissolved. Remove from heat and allow the ingredients to cool. Puree the courgette mixture with the remaining ingredients in a food processor until smooth. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 1|
|Calories from Fat: 265 (56%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 98.7mg||3 %|
|Potassium 1984.6mg||52 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 44.7g|
|Protein 11.2g||16 %|
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Calories per serving: 475
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