Zucchini curry

(Erik Jacobs for The Boston Globe)
February 3, 2010

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Serves 4

Meena Kumar doesn’t use standard curry spices when she makes zucchini because, she says, “Every vegetable needs its own specific blend of ingredients to bring out the uniqueness of the dish.’’ Because zucchini is a soft and watery vegetable with a delicate flavor, she says, it needs few spices. Here, she uses chili powder and mixes ground cashews and sesame seeds into the vegetable, which is garnished with fresh cilantro.

2 tablespoons cashews
2 tablespoons toasted sesame seeds
3 tablespoons canola oil
1 large onion, chopped
3 medium tomatoes, cut into 1-inch pieces
4 large zucchini, cut into 1-inch pieces
Salt, to taste
1 1/2 teaspoons chili powder
1 tablespoon tomato paste
1/4 cup water
1/4 cup chopped fresh cilantro
1. In a food processor, grind the cashews and sesame seeds until they are fine; set aside.

2. In a large flameproof casserole over medium-high heat, heat the oil. Add the onion, and cook, stirring, for 1 minute.

3. Add the tomatoes, zucchini, and salt and cook, stirring occasionally, for 3 minutes.

4. Stir in the chili powder, tomato paste, and cashew mixture. Cook, stirring, for 1 minute. Add the water and cover the pan. Lower the heat and cook, stirring occasionally, 4 minutes or until the zucchini is tender. Sprinkle with cilantro. Adapted from Meena’s Kitchen