Ingredients

1/2 tsp yellow mustard seed
1/2 tsp cumin seed
1/2 tsp Derlea Garlic Purée
1 tsp jalapeno
2 tsp Derlea Minced Ginger
2 tsp sea salt
1 tbsp curry powder
1/4 tsp coriander (ground)
2 tbsp cultured butter
6 tbsp Derlea Chopped Onion
6 medium zucchini (1/2 inch thick)
1 can coconut milk
1/4 cup fresh cilantro (chopped)
3/4 cup almond slivers

Cooking Directions

Toast mustard and cumin seeds and cool. Pound jalapeno (to taste), and Derlea 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 Derlea Garlic, curry powder, coriander, and mustard and cumin seeds.
Heat butter in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute Derlea Onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes. 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.Serve sprinkled with cilantro and slivered almonds.

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

Serving Suggestions:
Accompaniment: cooked basmati rice.

Prep. Time: 15 minutes
Total Time: 50 minutes
Servings: 6