Stuffed Courgette with Mango&Curry Yogurt

Serve as a side dish or a starter. Double the recipe to serve as main course. 

Serves 2

 

Stuffing

1 big courgette

½ garlic clove (grated)

50ml pine nuts

25g bread crumbles (from fresh bread)

½ lemon (zest and juice)

50ml nutritional yeast

20 olives (roughly cut)

2 tbsp olive oil

Sea salt

 

Yogurt

100g fresh or frozen (thawed) mango

2 tsp vinegar

1 tsp agave syrup

2 tsp curry

1 tsp garlic powder

½ tsp dried ginger

Sea salt

250ml plant-based yogurt (Turkish style)

Preheat the oven to 225 °C (fan). Rinse and cut the courgette into halves. Hollow out the flesh with a spoon, but leave about ½ cm on the sides. Drain the courgette flesh from excessive water, and in a bowl, blend it together with the rest of the stuffing ingredients. Set aside.

 

In a separate bowl, mix together the mango, vinegar, agave syrup and the spices with a hand blender. Add the yogurt and stir well.

 

Put the courgette halves in a lined baking dish and divide the stuffing equally in the courgette “boats”. Bake in the oven for 15 minutes.