Sunny Zucchini Curry - cooking recipe

Ingredients

1 tablespoon oil (coconut oil works great here)
1 leek, sliced (slice lengthways then in thin half moons, sub onion if need be)
2 garlic cloves, minced (or try garlic scapes if you have some!)
1/4 teaspoon turmeric
1/4 teaspoon chili powder (or more to your taste)
1 fresh green chile, slit & deseeded
1/2 teaspoon sea salt
2 zucchini, sliced 1/4-inch (yellow ones are best here)
1/2 teaspoon cumin seed, whole
1/2 cup unsweetened flaked coconut
2 tablespoons plain soy cream (or yogurt or coconut milk)

Preparation

Begin by heating the oil over medium and then adding in the leek. Allow it to cook for a few minutes and become tender, turning that beautiful shade of bright green. Add in the garlic and let that cook for a few minutes.
Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
Add just enough water to the pot to nearly cover the zucchini, about 1/2 an inch below. Cover loosely and let that cook until the zucchini is tender, about 10 minutes.
Meanwhile, grind up the coconut flakes and cumin. A coffee grinder that you use for spices works best. You want it to be quite fine, even paste like.
Once the zukes are cooked, stir in the coconut/cumin mixture - mix it in well. Turn off/move off the heat and then add in a few tbsp of creamer (or yogurt or coconut milk). Adjust seasoning.
Cover loosely and let sit. The coconut needs some time to become tender -- otherwise it could feel chewy. It may seem thin at first, but it will thicken up a bit. You can always leave it to sit on the back burner for a while and reheat gently prior to serving if you like.