Zucchini Curry

I’ve got zucchini like crazy in the garden right now, so am breaking out the recipes. usually I just slice it (with my mandoline), marinate about 5 minutes in balsamic vinegar and a little oil, and put them on the grill. But here’s a real dish…

Zucchini Curry

½ tsp cumin
1 garlic clove
2 tsp finely grated ginger
1 tsp salt
1 Tbsp curry powder
¼ tsp ground coriander
1 tsp of jalapeno, other chili
or Thai curry paste
3 Tbsp vegetable oil
1 large onion, thinly sliced
6 medium zucchini, cut in ½ inch slices
1 can unsweetened coconut milk
¼ cup cilantro
½ cup roasted cashews, chopped (optional)

Smash garlic, chili/curry paste, ginger, salt, coriander, curry powder and cumin into a curry paste. Heat oil in a heavy pot and sauté onion until golden, about 8 minutes. Add curry paste you made above and cook over med-low heat, stirring, 2 minutes. Add zucchini and cook, stirring, until it appears moist, 3-5 mins. Add coconut milk and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10-12 minutes. Serve sprinkled with chopped cilantro and cashews.

Comment: I adapted this from a more complicated recipe. It’s a great vegetarian meal. It called for fresh jalapeno pepper but I use a teaspoon of Thai red or green curry paste (use your
judgment as to heat) when I sauté the onion and then just add the garlic and other spices with the zucchini. Use quality curry powder, and it’s up to you if you want to add the extra cumin and
coriander, since these are both in curry powder already. It also calls for another tsp of salt added
with the zucchini, but I usually forget to put any salt in at all!