Cashew, Coconut, and Squash Curry

Curry recipes are a great way to spice up your dinner table. Try this slightly sweet, mild curry to diversify your weeknight menu.
Sprinkle the zucchini with 1/2 tsp salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Saute half of the courgettes in oil, turning once, for 6 to 8 minutes; reduce the heat if the courgettes start to darken. Transfer to a bowl and repeat with 1 tablespoon of vegetable oil and the remaining zucchini.Meanwhile, heat the remaining 1 tablespoon. Heat the oil in another large skillet over medium-high heat. Saute the onion, stirring occasionally, until dark golden brown, 12 to 15 minutes. Transfer half of it to a non-stick frying pan, and leave the other half in the bowl.Add the chili, cinnamon, and curry leaves to the onions in the pan. Cook, stirring frequently, until the curry leaves are very fragrant, about 2 minutes. Add the turmeric, cumin, and remaining 1/2 tsp salt and cook, stirring, until the spices are fragrant, about 1 minute.Return the zucchini to the nonstick skillet (along with the onion) and add the coconut milk. Bring to a boil over high heat, then cover, reduce the heat and simmer until the courgettes are tender, 5-10 minutes. Add the cashews and lemon juice and season with salt to taste. Sprinkle the curry with the remaining onion and serve with the rice.* Kabochi peel is edible. Curry leaves can be found in Indian markets.Note: The nutritional analysis is given per serving without rice.