Zucchini Curry

• 1/2 teaspoon yellow or brown mustard seeds
• 1/2 teaspoon cumin seeds
• 1 garlic clove, chopped
• 1 to 2 teaspoons chopped fresh jalapeno chile including seeds
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons salt
• 1 tablespoon curry powder
• 1/4 teaspoon ground coriander
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 6 medium green or Cocozelle zucchini (3 lb), cut crosswise into 1/2-inch-thick slices
• 1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
• 1/4 cup chopped fresh cilantro
• 1/2 cup roasted cashews, chopped
• Accompaniment: cooked basmati rice

1. Toast mustard and cumin seeds and cool.
2. Pound garlic, jalapeno (to taste), and 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 curry powder, coriander, and mustard and cumin seeds.
3. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 8 minutes.
4. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
5. Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes.
6. 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.
7. Serve sprinkled with cilantro and cashews.

cumin seeds, garlic, including seeds, fresh ginger, salt, curry powder, ground coriander, vegetable oil, onion, zucchini, unsweetened coconut milk, fresh cilantro, cashews, accompaniment

Taken from www.epicurious.com/recipes/food/views/zucchini-curry-106899 (may not work)