Cucumber Curry

Exotic and surprisingly simple: with an abundance of spices like cinnamon, toasted coriander, cardamom, ginger and chili in a mild coconut milk. Something of delicious!

Ingredients for 4 servings
• 1 tsp Cumin Seed
• 3 tsp coriander seeds
• 150 g shallots
• 2 cloves of garlic
• 20 g fresh ginger
• 100 g cherry tomatoes
• 2 red chilies
• 5 cardamom pods
• 800 g braised cucumber
• 3 tablespoons oil
• 1 tablespoon black mustard seeds
• 2 bay leaves
• 1 cinnamon stick
• Brown sugar
• 1 tsp turmeric (ground)
• Salt, pepper
• 200 ml coconut milk
• 2 tsp lime juice
• 8 stalks coriander leaves
• 2 stalks of dill
• 40 g cashew nuts

Time: 35 min

Preparation

1. Roast cumin and coriander seeds 1 in a cross ungreased pan dark brown, let cool and very fine grind in a mortar.


2. Shallots and garlic very finely chop, grate ginger finely. Dice the tomatoes finely. Chili cut into thin rings. Cardamom press. Cucumber peel, halve lengthwise, cut off the ends, and remove the seeds. Cucumber halves long and about 1 cm thick blade wider than 5 cm.

3. Heat oil in a large shallow pan. Mustard seeds in it fry for about 1 minute. Add shallots, garlic, ginger and chilli and fry until soft. Laurel, cardamom, cinnamon and tomato admit and sauté while stirring. 1 pinch of sugar, turmeric and toasted spice mixture admit, season with salt and pepper and fill with 200 ml of water. Sauce boils down 5-6 minutes open. Cucumber and coconut milk and cook for another 8-10 minutes to admit openly. Season with salt, pepper, lime juice and sugar.

4. Coriander and dill coarsely chop the tender stems. Serve the cucumber curry with herbs and cashew nuts sprinkled. Serve with rice fits.

Nutritional information per serving: 268 kcal
• 5 g protein
• 22 g fat
• 11 g carbohydrates