Friday, November 16, 2007


Zucchini curry (recipe in the comments)
Brown rice

Cherry Garcia ice cream
Hot tea
M and I love curry. It's a rare week when we don't make something that could be considered (at least vaguely) a curry. This week zucchini was up. I think it's our only curry that we make regularly that has coconut milk, lending a creamy, richness that most of our curries lack. Especially with the final sprinkling of cashew pieces, this is a dreamy concoction. It's very easy to make (especially if you have a mini chop or food processor), but cooks for a while. There are several slow phases during cooking though when you can finish prep or start cleaning.

Prep Notes
Difficulty: Moderate
Chopping: Garlic, ginger, onion, zucchini, cilantro
Time: 40 minutes
Make ahead: Saves and even freezes well.

J: "Easy, flavorful, and very filling."
M: "This curry is GOOD."

1 comment:

J said...

Zucchini Curry – M & J
Serves 4

½ t mustard seed
½ t cumin seeds
3 garlic cloves
1” ginger, peeled and chunked
1 ½ t crushed red pepper flakes
1 ½ t salt
1 T curry powder
¼ t ground coriander
3 T vegetable oil
1 large onion, thinly sliced
6 medium zucchini, cut into thick half moons
1 can light coconut milk, well mixed
¼ cup fresh cilantro, chopped
¼ cup cashew pieces

In a large skillet, toast mustard and cumin seeds. Remove seeds to cool.

Mince garlic, ginger, and chili flakes in a mini chop or food processor*. Remove to a small bowl and mix with 1 t salt, curry powder, coriander, and toasted seeds. Mix well to form a curry paste.

Heat oil in the skillet you toasted the seeds in over medium-high heat until hot, but not smoking. Sauté onion until just golden (about 8 minutes). Add curry paste and cook for 2 minutes, stirring.

Add zucchini and cook, stirring regularly until zucchini begins to glisten – 3-5 minutes. Add coconut milk and remaining ½ t salt. Bring to a boil and reduce heat, simmering until zucchini is just tender, about 10 more minutes. Sprinkle with cilantro and cashews.

* If you don't have a processor grate the ginger and mince the garlic and then mix everything into a paste.