I always only used cucumbers in salads and dips. Lately I’ve come across some amazing cucumber recipes and have started using them in soups, stews, pasta dishes and this incredibly tasty curry. Whilst rich in Vitamin K and fiber they contain very little fat and sugar and are a great dietary choice
Cucumber curry (serves 4)
1 tbsp coconut oil
1 tbsp mustard seeds
1 onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp turmeric
2 bay leaves
5 cardamom pods, crushed
1 cinnamon stick
100g (3.5 oz) cherry tomatoes, halved
400 ml (1 and 2/3 cups) vegetable stock
800g (28 oz) cucumber, peeled, seeded and cut into sticks
400 ml (1 and 2/3 cups) coconut milk
2 tsp lime juice
fresh coriander and dill, chopped
sea salt and cracked black pepper
Heat the oil over a medium heat and roast the mustard seeds for a minute or so. Add the onion, garlic, ginger, red pepper flakes, cumin, coriander and turmeric and saute until the onion has become translucent. Add the bay leaves, cardamom, cinnamon and tomatoes and continue to saute for a few minutes. Add the vegetable stock. Bring to a boil and allow to simmer for 5 minutes. Add the coconut milk and cucumber and simmer for another 10 minutes. Add the lime juice and season to taste with salt and pepper. Stir through the fresh herbs and serve with your choice of rice or grain.
