Zucchini Curry

INGREDIENTS:

1/2 teaspoon each yellow or brown mustard seeds and cumin seeds, lightly toasted
2 - 3 garlic cloves chopped
1 small can jalapeno peppers
2 teaspoons finely grated fresh ginger
2 teaspoons salt
1 tablespoon curry powder
1/4 teaspoon ground coriander
3 tablespoons olive oil
1 large onion, thinly sliced
6 medium zucchini cut crosswise into 1/2 inch thick slices
1 large can unsweetened coconut milk
1/2 cup roasted cashews, chopped
extra salt and garlic powder to taste

DIRECTIONS:

In a mortar and pestle, pound garlic, jalapeño and ginger to a paste with half the salt then stir in curry powder, coriander, and toasted seeds.
Heat oil in a heavy skillet over moderately high heat and saute onion about 8 minutes (until golden).
Lower heat, add curry paste, and cook, stirring, 2 minutes.
Add zucchini and cook, stirring until it begins to appear moist 5 - 8 minutes.
Add coconut milk and remaining salt then raise heat till it comes to a boil then reduce heat to simmer. Cover pot and cook, stirring occasionally until zucchini is just tender, 10 - 12 minutes.
Sprinkle with cashews and serve with rice if desired.