Cucumber & cashew curry
This recipe has been shared a couple of times on the Growers' Sheet, most recently 20th August 2021
Vegetarian, gluten free, dairy free, vegan
Ingredients
2 tbsp oil
10 curry leaves
1 onion, finely chopped
2 garlic cloves, finely sliced
1 lemongrass stick, bruised
1 green chilli, finely chopped
1 cinnamon stick
2-3 cucumbers, cut in half lengthways, seeds removed, cut into 1/2 inch moons
100g roasted unsalted cashews
1/2 tsp ground turmeric
1 tsp salt
400ml coconut milk
1 tbsp lime juice
lime wedges, to serve
cooked rice, to serve
Directions
Heat the oil in a large pan on a medium heat.
Once hot, add the curry leaves and leave to crackle and pop for a minute.
Add onion, turn heat low, and sweat for 10 minutes until soft.
Stir in garlic, lemongrass, chilli and cinnamon and cook for 5 minutes to soften.
Add the cucumber, cashews, turmeric and salt. Fry for 2 minutes.
Add the coconut milk, bring to a boil and simmer for about 8 minutes. The cucumber wants to be tender but not soft, and its flesh slightly translucent.
Remove from the heat and add lime juice to taste.
Serve with rice and lime wedges.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)