Creamy Zucchini Curry With Tomatoes

• 3 tablespoons canolla oil
• 1 teaspoon black mustard seeds
• 2 dried red chilies
• 10 curry leaves
• 1 medium sized red onion, finely diced
• 1 tablespoon freshly grated ginger
• 2 large tomatoes diced
• 3 medium sized tender zucchini
• 1 teaspoon salt or to taste
• 1 cup coconut milk
• 1/2 cup cooked white navy or canneleni beans (optional)
• 1 lime
• 1 tablespoon freshly chopped thyme
• 1 tablespoon chopped cilantro

1. Heat the oil on medium heat for about 1 minute, add in the mustard seeds and wait for them to crackle, this should take less then 10 seconds if the oil is hot.
2. Add in the curry leaves and the red chilies and stir once. Quickly add in the onions and the ginger and saute for about 6 minutes until the onions softens and wilts and begins to turn softly golden.
3. Add in the tomatoes and cook until the tomato softens, this takes about 3 to 4 minutes.
4. In the meantime cut the zucchini into half, removing the top but leaving the skin on. Cut into 1 inch wedges and add to the tomato mixture and mix well.
5. Add in the coconut milk with another cup of water and the beans if adding and the salt and let the mixture simmer for 10 to 15 minutes until the zucchini is tender.
6. Cut the lime and squeeze in the juice.
7. Stir in the thyme and heat the mixture through.
8. Turn off the heat and add in the cilantro and serve.

canolla oil, black mustard seeds, red chilies, curry, red onion, ginger, tomatoes, zucchini, salt, coconut milk, beans, lime, thyme, cilantro

Taken from food52.com/recipes/37757-creamy-zucchini-curry-with-tomatoes (may not work)