P7220089

We’ve only made curries from scratch a few times, and I think this was the biggest success.  R absolutely loved it, I think I would add half cashews or maybe even raisins in the last 5-10 minutes when we make it again.  But make no mistake, that’s “when” and not “if.”  Recipe via Epicurious.

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

Procedure
Toast mustard and cumin seeds  and cool.

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.

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.

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.

Serve sprinkled with cilantro and cashews.

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