Zucchini Curry

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  • 12 teaspoon yellow mustard seed
  • 12 teaspoon cumin seed
  • 1 garlic clove
  • 1 teaspoon minced jalapeņo pepper
  • 2 teaspoons peeled and grated fresh ginger
  • 2 teaspoons sea salt
  • 1 tablespoon curry powder
  • 14 teaspoon ground coriander
  • 2 tablespoons Organic Valley European-style Cultured Butter
  • 1 large onion
  • 6 medium zucchini, cut 1/2 inch thick
  • 1 can coconut milk
  • 14 cup chopped fresh cilantro
  • 34 cup slivered almonds


Toast mustard and cumin seeds and cool.

Pound garlic, jalapeno (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 butter in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute 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 slivered almonds.

Makes 6 main-course or 8 side-dish servings.

Serving Suggestions

Accompaniment: cooked basmati rice.

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