ZUCCHINI WITH COCONUT MILK

Zucchini with Coconut Milk image

Number Of Ingredients 12

1 cup Coconut Milk or store-bought
5 quarter-size slices peeled fresh ginger
1 clove garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup coarsely chopped fresh curry leaves
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 tablespoon grated fresh or frozen coconut, or shredded unsweetened dried
2 tablespoons vegetable oil
1 tablespoon ground coriander seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
6 to 8 small zucchini (each 6 to 7 inches long), cut into 1-inch rounds

Steps:

1. Prepare the coconut milk. In a food processor or a blender, process together the ginger, garlic, green chili pepper, curry leaves, cilantro (save some for garnish), and coconut to make a smooth paste, adding a spoonful or two of water, if needed.2. Heat the oil in a large nonstick wok or saucepan over medium heat, add the ginger-cilantro paste and cook, stirring, until golden, about 5 minutes.3. Add the coriander, turmeric, and salt, then mix in the zucchinis. Cook, stirring, 2 to 3 minutes, then add the coconut milk, cover the pan, reduce the heat and cook, stirring occasionally, until the zucchinis are soft, 5 to 7 minutes. Transfer to a serving dish, garnish with chopped cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves