Saffron Zucchini Korma

source: adapted from various recipes

Serves 4.

1/2 tsp (packed) saffron threads
2 tbsp boiling water
1½ small zucchini, cut french-fry style, floured
1 tbsp oil
1 tbsp butter
1 onion, grated
2 cloves garlic, crushed
1 tsp garam masala
2 tsp curry powder
seeds from 6 green cardamom pods
1 bay leaf
1 cup warm water
3/8 cup ground almonds
1 tsp salt
2/3 cup thick yogurt
(optional) 1/3 large red onion, chopped
(optional) 1½ tomatoes, chopped
4 tbsp lightly toasted almond flakes, to garnish

• Soak the saffron in the 2 tbsp of boiling water while prepare the rest of the dish.
   
• Cut the zucchini into narrow strips. Cut off and discard the seedy, watery inner parts. Lightly coat with flour.
   
• Sizzle the oil and butter together in a large skillet. Add the onion and garlic and fry gently until gold.
   
• Mix in the zucchini strips and stir-fry for 3 minutes.
   
• Add the spices and continue to fry gently for 3 minutes. Add a splash of cold water if necessary, to prevent the spices from burning.
   
• Add water, ground almond, and salt. Bring slowly to boil. Cover and simmer over low heat for 10 minutes.
   
• Stir in the yogurt and warm through. Add the chopped red onion and tomatoes. Garnish with toasted almond flakes. Serve.

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