Seared Zucchini with Shallots in a Spicy Coconut Sauce

Here's a fantastic recipe for any of you who are blessed with a surfeit of zucchini from your gardens. My new favourite curry! A lovely friend gave me tickets to a vegetarian cooking class for my birthday this year and this recipe is one of the keepers from that night. If you don't have a garden, make a trip to the farmer's market this weekend, or perhaps you're blessed with friends who have so much zucchini that they hide it in your car when you come to visit (true story!).

I've tweaked the recipe to suit our household, so feel free to do the same for your home.

Seared Zucchini with Shallots in a Spicy Coconut Sauce

1 Tbsp. peanut oil
2 large shallots, minced
1 stalk lemongrass, sliced thinly
1 inch knob fresh ginger, minced
1 Tbsp. Madras curry paste (red)
zest from 2 limes
1 - 2 cups vegetable stock
3 cloves garlic, sliced
1 cup coconut milk
1/2 cup cilantro leaf (optional -- I don't care for cilantro)
5 or 6 cups zucchini and red pepper, eggplant, or other veggies
1 can chickpeas, drained and rinsed

• Preheat the oven to 400°F.
• Heat oil in a small sauté pan or wok over medium heat.
• Add shallots, lemongrass, and cinger. Sweat until tender and colourless, about 5 or 6 minutes.
• Add lime zest, curry paste, and vegetable stock. Bring to a boil. Lower heat to simmer for about 15 minutes.
• While sauce reduces, wash and dry zucchini and slice lengthwise. Heat a generous amount of oil in a large oven-safe sauté pan. Carefully sear zucchini (flesh side down) for 3 or 4 minutes. (To make the recipe less fiddly, we just skip this step.)
• Oblique cut zucchini and other vegetables. (Oblique cut makes them look like little pyramids. I think the purpose is only really to make it pretty, so don't worry if you don't know how to do it. Just make 'em nice big chunks.)
• Sauté vegetables until tender crisp or pop back in the oven for 10 or 12 minutes.
• Back to the sauce: add garlic and simmer for a few minutes before adding coconut milk and cilantro (if using). Squeeze in juice from limes.
• Simmer for 5 minutes. Season to taste with salt and pepper.
• Add vegetables and chickpeas. Cook together for a few minutes.
• Serve over a bed of rice or noodles.