Loaded down with zucchini from your garden or CSA? Or maybe you’ve just noticed they’re super cheap right now at the store. Take advantage with this unusual curry dish and then freeze some of zucchini now for use in this dish in the winter.

Zucchini Curry

1/2 teaspoon yellow mustard seed

1/2 teaspoon cumin seed

1 garlic clove

1 teaspoon minced jalapeño pepper

2 teaspoons peeled and grated fresh ginger

2 teaspoons sea salt

1 tablespoon curry powder

1/4 teaspoon ground coriander

2 tablespoons butter

1 large onion

6 medium zucchini, cut 1/2 inch thick

1 can coconut milk

1/4 cup chopped fresh cilantro

3/4 cup slivered almonds

Toast mustard and cumin seeds and cool.

Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.

Heat butter in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.

Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.

Serve sprinkled with cilantro and slivered almonds.

Makes 6 main-course or 8 side-dish servings.

— Recipe from www.organicvalley.coop.