Cucumber Curry with Coconut and Cashew Nuts

Cucumber Curry with Coconut and Cashew Nuts

Cucumber Curry with Coconut and Cashew Nuts is a lovely dish that originated in Sri Lanka and fits in perfectly with Summer turning to Autumn. This is even better if you can get your hands on some homegrown cucumbers.

Ingredients for Cucumber Curry with Coconut and Cashew Nuts

Serves 4 as a main

  • 2 tbsp Oil
  • 1 Large Onion
  • 2 tbsp Curry Powder (heat according to own taste)
  • 1 tbsp Turmeric
  • 1 tsp Ground Ginger
  • 2 tsp Lemongrass Paste
  • 1 Cinnamon Stick
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Rice Vinegar
  • 4 Cucumber
  • Handful of Green Beans (optional)
  • 200 g Cashew Nuts
  • 2 tins of Coconut Milk
  • Handful of Coriander
  • 1 Lime

Creating Cucumber Curry with Coconut and Cashew Nuts

  1. Wash your hands
  2. Roughly dice the large Onion
  3. Add 2 tbsp Oil to a large pan & fry for 4-5 mins whilst occasionally stirring (until they start to brown)
  4. Add 2 tbsp Curry Powder, 1 tbsp Turmeric, 1 tsp Ground Ginger, 2 tsp Lemongrass Paste & fry for a further 4-5 minutes
  5. Whilst this is cooking prepare the 4 Cucumbers by cutting them down the middle longways, scraping out the seeds with a spoon and then slicing them in to thick moon shaped slices
  6. Add the sliced Cucumber to the Onions and Spices and stir for another 2 minutes
  7. Sprinkle over the tsp Salt, 2 tsp Sugar and a tbsp Rice Vinegar and give a good stir
  8. Next chuck in the handful of green beans and 200 g Cashew Nuts, stir for another 2 minutes
  9. Finally pour in 2 tins of Coconut Milk and leave to simmer for 5 minutes
  10. If you wish to thicken the sauce use a little cornflour, to thin it use a little water
  11. Chop the handful of Coriander and stir it in before serving
  12. When served finish with a little freshly squeezed Lime

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For more yummy Vegan Recipes check out our other sections:

Cucumber Curry with Coconut and Cashew Nuts
Albus the Continental Giant


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