Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 6 main-course or 8 side-dish servings

　　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

　　

Step 1

Toast mustard and cumin seeds and cool.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Serve sprinkled with cilantro and cashews.