Sig's Zucchini Curry
- 200 grams small waxy new potatoes. Washed, unpeeled, cubed into quarters
- 10 dried curry leafs
- 1/4 tsp cumin seeds
- 1/4 tsp yellow mustard seeds
- 1/2 tsp turmeric
- 1 medium to large red onion, thinly sliced
- 2 tsp light soy sauce
- 1 green large chilli, chopped very finely
- 1/4 tsp ground ginger
- 3 tsp olive oil
- 175 grams washed ,unpeeled baby courgette, no longer than finger size (or okra) cut into about an inch length
- 175 ml coconut milk
- 2 tsp fresh lime juice
- 2 tbsp either toasted almonds, grated coconut or toasted nuts of choice ( optional)
- 8 cherry tomatoes on the vine
- Boil the prepared potatoes in water until just soft with the half of curry leafs, soy sauce, turmeric and half of the onions.
- Heat a deep pan, I use a wok heat the oil, cook the cumin and mustard seeds until they pop.
- When they pop add rest of leafs.
- Then add chilli, ginger and the rest of the onions
- Cook until the onions turn a golden brown colour.
- Add the courgette (zucchini) or Okra cook until they start to soften (al dente)
- Add the potatoes with the flavoured water they were boiled in.
- Add the coconut milk and the lime juice .
- Topping with a little more water .Do not let this boil , just keep hot without it bubbling to much , a very gentle simmer will do, or the coconut milk might separate
- Stir in your cherry tomatoes.
- Sprinkle with the toasted nuts if using.
- Serve either with some flat bread and/or rise.
waxy new potatoes, curry, cumin seeds, turmeric, red onion, soy sauce, chilli, ground ginger, olive oil, washed, coconut milk, lime juice, either, tomatoes
Taken from cookpad.com/us/recipes/358495-sigs-zucchini-curry (may not work)