This delicate curry meshes some of the classic flavors of Southern India such as mustard seeds, ginger and coconut milk with seasonal ripe tomatoes to offer a curry that flavorful and indulgent. This recipe also works well with winter squash which can be substituted in fall instead of the zucchini. Adding in some thyme along with the cilantro adds a wildcard and very interesting finish. <br />There really is no substitute for curry leaves, however if you cannot find them, you will still get a flavorful curry. The dried red chilies are also being added for flavor rather than heat as they are left intact, so any bright and pretty variety will do.

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