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

1. Boil the prepared potatoes in water until just soft with the half of curry leafs, soy sauce, turmeric and half of the onions.
2. Heat a deep pan, I use a wok heat the oil, cook the cumin and mustard seeds until they pop.
3. When they pop add rest of leafs.
4. Then add chilli, ginger and the rest of the onions
5. Cook until the onions turn a golden brown colour.
6. Add the courgette (zucchini) or Okra cook until they start to soften (al dente)
7. Add the potatoes with the flavoured water they were boiled in.
8. Add the coconut milk and the lime juice .
9. 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
10. Stir in your cherry tomatoes.
11. Sprinkle with the toasted nuts if using.
12. 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)