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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/2 teaspoon yellow or brown mustard seeds |
1/2 teaspoon cumin seeds |
1 garlic clove, chopped |
1 to 2 teaspoons chopped fresh jalapeño chile including seeds |
2 teaspoons finely grated peeled fresh ginger |
2 teaspoons salt |
1 tablespoon curry powder |
1/4 teaspoon ground coriander |
3 tablespoons vegetable oil |
1 large onion, thinly sliced |
6 medium green or cocozelle zucchini (3 lb), cut crosswise into 1/2-inch-thick slices |
1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred |
1/4 cup chopped fresh cilantro |
1/2 cup roasted cashews, chopped |
accompaniment: cooked basmati rice |
Directions:
1. Toast mustard and cumin seeds and cool.
2. Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.
3. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
4. Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.
5. Serve sprinkled with cilantro and cashews.
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