Cucumber & cashew curry

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

1. Heat the oil in a large pan on a medium heat.

2. Once hot, add the curry leaves and leave to crackle and pop for a minute.

3. Add onion, turn heat low, and sweat for 10 minutes until soft.

4. Stir in garlic, lemongrass, chilli and cinnamon and cook for 5 minutes to soften.

5. Add the cucumber, cashews, turmeric and salt. Fry for 2 minutes.

6. 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.

7. Remove from the heat and add lime juice to taste.

8. Serve with rice and lime wedges.