tag:blogger.com,1999:blog-189376520673291654.post5838469431253914037..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-10508683986858372462007-11-16T23:05:00.000-05:002007-11-16T23:05:00.000-05:00Zucchini Curry – M & J Serves 4½ t mustard seed½ ...Zucchini Curry – M & J <BR/>Serves 4<BR/><BR/>½ t mustard seed<BR/>½ t cumin seeds<BR/>3 garlic cloves<BR/>1” ginger, peeled and chunked<BR/>1 ½ t crushed red pepper flakes<BR/>1 ½ t salt<BR/>1 T curry powder<BR/>¼ t ground coriander<BR/>3 T vegetable oil<BR/>1 large onion, thinly sliced<BR/>6 medium zucchini, cut into thick half moons<BR/>1 can light coconut milk, well mixed<BR/>¼ cup fresh cilantro, chopped<BR/>¼ cup cashew pieces<BR/><BR/>In a large skillet, toast mustard and cumin seeds. Remove seeds to cool.<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>* If you don't have a processor grate the ginger and mince the garlic and then mix everything into a paste.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com