Cucumber – Mustard – Curry

Ingredients for 4 servings:

• 1 kg cucumber(s) (outdoor)
• 2 garlic cloves
• 3 onions, red
• 2 tsp mustard seeds
• 1 pinch of ground turmeric
• 1 tbsp curry, mild
• Sea salt
• 500 ml coconut milk, thin
• 500 ml coconut milk, thick
• e.g. coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ayurvedic cuisine

Wash and peel the cucumbers, removing the seeds if necessary, and cut into thick slices. Peel and finely chop the garlic. Peel the onions and slice them into thin rings. Combine the cucumber, garlic, onions, mustard seeds, turmeric, curry powder, salt, and the thin coconut milk in a saucepan, stir, and bring to a boil. Simmer the cucumber curry for 10 to 15 minutes over low heat. Add the thick coconut milk, bring to a boil, adjust the seasoning to taste, and garnish with fresh coconut flakes, if desired. Serve with your choice of rice, potatoes, or flatbread.