Sig's Creamy Cucumber Curry

1. 1

   wash and drain lentils.

2. 2

   pour 1/2 can coconut milk and 1 and a half cup of water in pan to simmer, add the lentils cook for 12 minutes, blend down if you like to a creamy sauce

3. 3

   add the chopped chilli and sliced cucumber .cook for 15minutes

4. 4

   in pan heat ghee add mustard seeds and curry leaves until seeds pop ,add to the cucumber,

5. 5

   prepare your rice of choice , I make turmeric or safron rice .I use Basmati rice.

6. 6

   add rest of coconut milk to cucumber , cook curry for about 10 to 15 minutes until sauce has thickened a little.

7. 7

   if using , season with salt , garam masala ,turmeric and currypowder.

8. 8

   this will serve 4 as a light lunch or 2 as a main meal

9. 9

   if you leave this to stand for a few hours and gently reheat but not boil all the flavours will be a little bit more intense, just a different experience.

10. 10

    you can also blitz it down and serve as cucumber soup with a kick .

* Per serving · 4 servings · Values may vary.

No additional tips available.