Zucchini Curry Recipe

Name: Zucchini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/2 teaspoon yellow or brown mustard seeds; 1/2 teaspoon cumin seeds; 1 garlic clove, chopped; 1 to 2 teaspoons chopped fresh jalapeno 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

Servings: persons

1/2 teaspoon yellow or brown mustard seeds
1/2 teaspoon cumin seeds
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeno 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, 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.
3
Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 8 minutes.
4
Add curry paste and cook over moderately low heat, stirring, 2 minutes.
5
Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes.
6
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.
7
Serve sprinkled with cilantro and cashews.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 teaspoon yellow or brown mustard seeds, 1/2 teaspoon cumin seeds, 1 garlic clove, chopped, 1 to 2 teaspoons chopped fresh jalapeno chile including seeds, and more.

Yes, Zucchini Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Curry

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