This recipe goes against everything we've been told about cooking veggies 'al dente' and not allowing them to go mushy. It's a twist on the good old British mushy peas and quite delicious.
1 Small Onion thinly sliced
1-2 cloves of garlic finely chopped
1in/2cm piece of fresh ginger finely chopped
1 green chilli finely chopped (leave the seeds in if you want it hotter)
4tbsps fresh cilantro (corriander) or flat leaf parsley finely chopped
2 zucchini cut into 1/4 in slices
2 cups frozen peas
Heat 2tbsps oil in a saucepan and saute the onion until soft. Add the garlic, ginger, chilli and cilantro and cook for a further 5 mins. Add the zucchini and peas, salt to taste, cover the pan and gently cook for about 30 mins stirring occasionally. The mix will go mushy (try not to mash the zucchini too much) but if it's still looking too wet turn up the heat, remove lid and cook quickly so the excess liquid evaporates but it still needs to be moist.
Serve with almost anything or enjoy on its own with some crusty bread.