Sunny Zucchini Curry

• 1 tablespoon oil (coconut oil works great here)
• 1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be)
• 2 garlic cloves, minced (or try garlic scapes if you have some!)
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder (or more to your taste)
• 1 fresh green chile, slit & deseeded
• 1/2 teaspoon sea salt
• 2 zucchini, sliced 1/4-inch (yellow ones are best here)
• 1/2 teaspoon cumin seed, whole
• 1/2 cup unsweetened flaked coconut
• 2 tablespoons plain soy cream (or yogurt or coconut milk)

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.
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.

oil, then, garlic, turmeric, chili powder, green chile, salt, zucchini, cumin, unsweetened flaked coconut, soy cream

Taken from www.food.com/recipe/sunny-zucchini-curry-461191 (may not work)