Cucumber and cashew nut curry

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This cucumber curry recipe is mild and creamy, as well as being one of the more interesting ways to use cucumbers in cooking. While it's a fantastic vegan main, it would also make a great side dish as part of a larger spread of dishes. Check out Anna's other cucumber recipes here.

First published in 2019

This dish is inauthentic, so my apologies for that. It came about as an experiment of mixing two recipes together and I rather liked it. A mild warning that if you are a person sensitive to somewhat unusual textures then this recipe may not be for you – I am particularly partial to odd textures so the slurpy cucumber and yielding nuts are right up my alley!




Cucumber and cashew nut curry


Cover the cashew nuts with cold water for 30 minutes, then drain
Dry-roast the cumin and coriander seeds in a pan until golden and aromatic, then grind to a powder. Mix together with the turmeric and chilli powder
Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut the cucumber on the angle into 1.5cm slices
Place the cucumbers, cashews, coconut milk, ground spice mix, chillies and cinnamon in a saucepan. Simmer together for 10 minutes, until both the nuts and cucumber are just tender
Heat the sunflower oil in a separate pan and, once hot, add the onion, curry leaves, dill and fennel seeds. Fry over a medium heat for 5 minutes until the onions are golden
Pour over the cucumber and cashew curry and simmer together for a further 5 minutes. Season to taste with salt, then serve with plain boiled rice

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

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