Zucchini Curry

Zucchini Curry

From Epicurious.com

Ingredients

  • 1/2 tsp yellow or brown mustard seeds
  • 1/2 tsp cumin seeds
  • 1 garlic clove, chopped
  • 1 or 2 chopped jalapenos, remove seeds for less heat
  • 2 tsp grated fresh ginger
  • 2 tsp salt
  • 1 tbsp curry powder
  • 1/4 tsp ground coriander
  • 3 tbsp coconut oil
  • 1 large onion, thinly sliced
  • 6 medium zucchini
  • 1 – 14 oz can coconut milk
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup roasted cashews, chopped

Instructions

  1. Toast mustard and cumin seeds and allow to cool.
  2. Pound garlic, jalapeños (to taste), and ginger to a paste with 1 tsp salt in a mortar and pestle (or mince and mash with a large heavy knife).
  3. Stir in curry powder, coriander, mustard and cumin seeds.
  4. Heat oil, then sauté onion until golden, about 8 minutes. Add curry paste and cook for 2 more minutes.
  5. Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes.
  6. Add coconut milk and remaining teaspoon of salt, bring to a boil, then reduce heat and simmer, 10 to 12 minutes.
  7. Serve sprinkled with cilantro and cashews, over rice.