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Preheat the oven to 180 C/350 F/ Gm 4. Heat the oil in a work or a large shallow saucepan, and fry the onion, garlic, chillies and coriander, stirring continuously, for 2 min.s. Add the rest of the ingredients, except the courgettes. Let this simmer for 3 min.s, stirring occasionally. At the end of this time almost all the water will have been absorbed by the desiccated coconut. Reserve about 4 tbsp of this coconut mixture. Add the courgettes to the to the remainder, stir and turn them around for 1-2 min.s so that they are all well coated. Transfer the whole lot to an ovenproof or gratin dish, level off the top with a fork, and spread the reserved coconut evenly over it. Then bake uncovered, for 15 min.s. Serve hot with a main course. Preparation time: 15 min.s + 15 min.s cooking. Serves 4-6
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 12.1mg||0 %|
|Potassium 184mg||5 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12g|
|Protein 1.6g||2 %|
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Calories per serving: 177
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