Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Zucchini Curry
- Prep time
- 0:15
- Total Time
- 0:50
- Servings
- 6
Ingredients
- 1⁄2 teaspoon yellow mustard seed
- 1⁄2 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
- 1⁄4 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
- 1⁄4 cup chopped fresh cilantro
- 3⁄4 cup slivered almonds
Directions
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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