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.
Ingredients
Cucumber and cashew nut curry
- 2 long cucumbers , peeled
- 200g of cashew nuts, raw
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp chilli powder
- 1/2 tsp ground turmeric
- 400ml of coconut milk
- 2 small green chillies , finely chopped
- 1 piece of cinnamon , 2cm long, broken in half
- 2 onions , finely chopped
- 8 curry leaves , fresh is best but use dried if they're difficult to find
- 1/2 tsp dill seeds
- 1/2 tsp fennel seeds , lightly bashed
- 50ml of sunflower oil
- salt
Method
1
Cover the cashew nuts with cold water for 30 minutes, then drain
2
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
3
Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut the cucumber on the angle into 1.5cm slices
4
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
5
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
6
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
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Cucumber and cashew nut curry
