Ingredients

• 1/2 teaspoon yellow or brown mustard seeds
• 1/2 teaspoon cumin seeds
• 1 garlic clove, chopped
• 1 to 2 teaspoons chopped fresh jalapeño chile including seeds
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons salt
• 1 tablespoon curry powder
• 1/4 teaspoon ground coriander
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 6 medium green or Cocozelle zucchini (3 lb), cut crosswise into 1/2-inch-thick slices
• 1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
• 1/4 cup chopped fresh cilantro
• 1/2 cup roasted cashews, chopped
• Accompaniment: cooked basmati rice

Instructions

1. Toast mustard and cumin seeds and cool.
2. 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.
3. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
4. 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.
5. Serve sprinkled with cilantro and cashews.