Sunny Zucchini Curry

Name: Sunny Zucchini Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp oil; 1 leek; 2 garlic cloves; 0.25 tsp turmeric; 0.25 tsp chili powder; 1 fresh green chile; 0.5 tsp sea salt; 2 zucchini; 0.5 tsp cumin seed; 0.5 cup unsweetened flaked coconut; 2 tbsp plain soy cream

A South Asian curry of zucchini, leek and flaked coconut, fragrant with turmeric and chilli.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Begin by heating the oil over medium and then adding in the leek. Allow it to cook for a few minutes and become tender, turning that beautiful shade of bright green. Add in the garlic and let that cook for a few minutes.
2
Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
3
Add just enough water to the pot to nearly cover the zucchini, about 1/2 an inch below. Cover loosely and let that cook until the zucchini is tender, about 10 minutes.
10 min
4
Meanwhile, grind up the coconut flakes and cumin. A coffee grinder that you use for spices works best. You want it to be quite fine, even paste like.
5
Once the zukes are cooked, stir in the coconut/cumin mixture - mix it in well. Turn off/move off the heat and then add in a few tbsp of creamer (or yogurt or coconut milk). Adjust seasoning.
6
Cover loosely and let sit. The coconut needs some time to become tender -- otherwise it could feel chewy. It may seem thin at first, but it will thicken up a bit. You can always leave it to sit on the back burner for a while and reheat gently prior to serving if you like.