Ingredients
(* means it was sourced from the Nursery garden)
1 Onion
3 Garlic cloves
Tomato puree
Coconut milk
Loofah*
Fresh parsley*
Seasoning
Method
- Fry onion until soft, then add crushed garlic and chopped loofah, cook until soft.
- Add 1 tbsp tomato puree and continue to cook for a few minutes until fragrant.
- Add coconut milk and seasoning, simmer for 15 minutes.
- Serve with your choice of rice, pasta or bread.
Problem
The small tender loofah was ok and not too dissimilar to courgette, but the larger loofah was a little spongy, and when cooked it turned bitter – unpalatably so.
Not sure what to do to combat this as I haven’t researched the cause yet. I served it with baked seas bass and brown rice. It would have been a good combo but for the bitterness.
