Zucchini Curry Stew

Directions

Cook 100g dried grated coconut with water in the microwave oven, puréed it and strained it through a sieve.

Peel, seed and dice zucchini. Mince onion and garlic.

Purée tomatoes together with the juice. Steam onion and garlic in the clarified butter.

Stir in curry powder.

Add tomatoe purée and cook until it thickens a bit.

Dissolve coconut paste in the tomatoe puree.

Add diced zucchini and steam for about 30 minutes until tender.

Roast mustard seeds in a pan and sprinkle over the stew.