zucchini-curry-106899.json

{
    "directions": [
        "Toast mustard and cumin seeds and cool.",
        "Pound garlic, jalape\u00f1o (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.",
        "Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saut\u00e9 onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.",
        "Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. 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.",
        "Serve sprinkled with cilantro and cashews."
    ],
    "ingredients": [
        "1/2 teaspoon yellow or brown mustard seeds",
        "1/2 teaspoon cumin seeds",
        "1 garlic clove, chopped",
        "1 to 2 teaspoons chopped fresh jalape\u00f1o 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Rice",
        "Vegetable",
        "Saut\u00e9",
        "Quick & Easy",
        "Curry",
        "Summer",
        "Gourmet"
    ],
    "title": "Zucchini Curry",
    "url": "http://www.epicurious.com/recipes/food/views/zucchini-curry-106899"
}