Serves: 4
Total Calories: 83
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.
This Zucchini with Coconut Milk recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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