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 jalapeno
2 teaspoon fresh ginger (peeled and grated)
2 teaspoon sea salt
1 tablespoon curry powder
1/4 teaspoon coriander (ground)
2 tablespoons Organic Valley European-style Cultured Butter
1 large onion
6 medium zucchini (1/2 inch thick)
1 can coconut milk
1/4 cup fresh cilantro (chopped)
3/4 cup almond slivers
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 278 Calories; 24g Fat (71.6% calories from fat); 7g Protein; 14g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.
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