Cucumber and cashew nut curry

45 minutes


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


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