Zucchini Curry

With zucchini still in season, I knew I needed to do something more with it than just make zucchini bread. I looked at different ideas, but nothing was really jumping out at me until Mike and Rachel finally updated their blog ( :) ) and this was on it!

This was delicious and we have already decided to make it again this week but with different adaptations. (we are gonna use chicken, eggplant, basil, and maybe something else that I can't think of). I recommend everyone try this while zucchini is still in season.

The original recipe comes from Epicurious.com

Zucchini Curry

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

Adaptations we made:

• 1/2 cup roasted pecans, chopped
• golden raisins

First thing you have to do is toast your mustard seeds and cumin (we used powder).



















Next you have to make the curry paste. I never realized how simple this was, but this combination is perfect, it tastes just like the curry I get at Taste of Thai. I'm really excited to have discovered this and will be using it in many other curries to come.

Since we don't have a mortar and pestal we had to do this part kinda ghetto style. You have to pound/smush the garlic, jalapeno, and ginger into a paste with some salt. We used the handle of a big knife ( be very careful!).



















Then add in curry powder, coriander, and mustard and cumin.



















Next get some oil heating in your pan. Throw your onions in there for about 8 minutes or until nice and browned.

Turn the heat down to medium low heat and throw in your curry paste for about 2 minutes.



















Next throw in your zucchini and cook for about 5 minutes. They say until it looks moist. hmm...I don't know it looked moist the whole time so....



















Add coconut milk and some more salt and bring to a boil. Reduce the heat and let simmer covered for about 15 minutes or until zucchini is nice and tender. I cut my pieces bigger so it had to go longer.



















Serve topped over rice with a handful of pecans or cashews and some raisins.



















Enjoy :)