Cashew, Cucumber & Coconut Curry

Cashew, Cucumber & Coconut Curry

A really lovely dish originated in Sri Lanka that fits in perfectly with the change of seasons & even better if you have some homegrown cucumbers.

Ingredients for Cashew, Cucumber & Coconut Curry

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 Cashew, Cucumber & Coconut Curry

  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 the 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, removing the seeds by scraping down with a spoon & then slicing them in to thick moon shaped slices.
  6. Add the sliced Cucumber to the Onions & Spices and stir for another 2 minutes.
  7. Sprinkle over the tsp Salt, 2 tsp Sugar & the tbsp of Rice Vinegar and give a good stir.
  8. Next add the handful of green beans & the 200 g Cashew Nuts, stir for another 2 minutes.
  9. Finally add the 2 tins of Coconut Milk & 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 & stir it in before serving.
  12. When served finish with a little freshly squeezed Lime.

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