ZUCCHINI CURRY

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

Jennifer

ingredients

1/2 teaspoon yellow or brown mustard seeds
1/2 teaspoon cumin seeds
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile including seeds
2 teaspoons finely grated peeled fresh ginger
2 teaspoons salt
1 tablespoon curry powder
1/4 teaspoon ground coriander
3 tablespoons vegetable oil
1 large onion, thinly sliced
6 medium green or Cocozelle zucchini (3 lb), cut crosswise into 1/2-inch-thick slices
1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
1/4 cup chopped fresh cilantro
1/2 cup roasted cashews, chopped
Accompaniment: cooked basmati rice

1
Toast mustard and cumin seeds and cool.
2
Pound garlic, jalapeño (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.
3
Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
4
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.
5
Serve sprinkled with cilantro and cashews.