Sunny Zucchini Curry

I was looking for a curry recipe to use up some of the lovely yellow squash & zucchini we have growing and came across this style of curry on a blog called yummyoyummy. according to the original author, it's a kerali style dish, and it is certainly very easy to prepare. i changed the cooking process slightly, and added in the leek which is much better than onion in this dish. if you can use yellow squash/zukes here, the end colour will be a beautiful light chartreuse. servings are a bit of a guess, i think you would serve this alongside a few other things, would be enough for 4 in that case.

Steps

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.

Next add the turmeric , chili powder , fresh green chili and salt.

Let that cook for just a few minutes then add in the zucchini.

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.

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.

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.

Adjust seasoning.

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 i.

Ingredients

oil, leek, garlic cloves, turmeric, chili powder, fresh green chile, sea salt, zucchini, cumin seed, unsweetened flaked coconut, soy cream