Zucchini Coconut Crumble with Cashews




Rating: 4.30 / 5.00 (168 Votes)


Total time: 45 min

Servings: 6.0 (servings)

For the crumble dough:









For the base:









Instructions:

For the zucchini coconut crumble with cashews, preheat the oven to 180 °C. Cut the butter into small pieces and place in a bowl with the flour and spices. Knead briskly with your fingers to form a crumbly dough. Knead in the cashews and refrigerate the dough.

Peel and slice the onions. Wash the zucchini, remove the stem and flower base. Cut the vegetables into rough cubes. Heat the oil in an ovenproof pot and sauté the onions for five minutes.

Add the zucchini and cook, stirring occasionally, for five minutes. Add the coconut cream and curry, salt, pepper and simmer for another five minutes.

Sprinkle the pastry crumbles on top, place the pot in the oven and bake for about 30 minutes, until the crumbles are browned. Wash the cilantro, pluck off the leaves and sprinkle over the crumble, serve the Zucchini Coconut Crumble with Cashews immediately.

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