Cucumber Curry
A fragrant vegan curry with a toasty coconut flavour straight from the kitchen of Pete Kuruvita's childhood kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peterkuruvita.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Skillet
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 3 large Telegraph, white or Lebanese cucumbers
- 2 tablespoons grated fresh coconut
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ onion, finely chopped
- 1 sprig curry leaves, leaves picked
- ½ teaspoon fennel seeds
- 2cm (3/4 in) piece of cinnamon stick
- ¼ teaspoon ground turmeric
- 2 small green chillies, finely chopped
- 150 ml (5 fl oz) coconut milk
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