Vegetable Curry With Cucumber Salad Recipe

Name: Vegetable Curry With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 2 teaspoons granulated sugar; 1 cucumber trimmed, diced; 6 1/2 ounces pineapple diced; 1/4 cup shredded coconut toasted; 2 tablespoons fresh mint leaves torn; 1 tablespoon peanut oil; 1 red onion sliced; 3 tablespoons green curry paste; 1 green chili long, bruised; 2 kaffir lime leaves bruised; 1 cinnamon stick; 1 cup vegetable stock; 1 1/4 pounds sweet potatoes peeled, cubed; 6 cauliflower florets small; 20 ounces coconut milk; 1 tablespoon brown sugar; roasted peanuts to serve; cilantro leaves fresh, to serve; steamed rice to serve

Servings: persons

1/4 cup lime juice
2 teaspoons granulated sugar
1 cucumber trimmed, diced
6 1/2 ounces pineapple diced
1/4 cup shredded coconut toasted
2 tablespoons fresh mint leaves torn
1 tablespoon peanut oil
1 red onion sliced
3 tablespoons green curry paste
1 green chili long, bruised
2 kaffir lime leaves bruised
1 cinnamon stick
1 cup vegetable stock
1 1/4 pounds sweet potatoes peeled, cubed
6 cauliflower florets small
20 ounces coconut milk
1 tablespoon brown sugar
roasted peanuts to serve
cilantro leaves fresh, to serve
steamed rice to serve

1
For the cucumber salad, combine lime juice and sugar. Toss with cucumber, pineapple, 2 tbsp coconut and mint leaves. Season. Transfer to a serving bowl and garnish with remaining coconut.
2
Meanwhile, heat oil in a large saucepan over high heat. Saute onion for 1-2 mins, until tender. Add curry paste and cook, stirring, for 1-2 mins, until fragrant. Add chili, lime leaves and cinnamon. Add stock and bring to a boil. Add sweet potatoes, reduce heat and simmer, covered, for 10 mins, until tender. Add cauliflower, coconut milk and sugar. Simmer, uncovered, for 10-12 mins, until vegetables are tender.
3
Serve cucumber salad with curry. Serve with peanuts, cilantro and steamed rice.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup lime juice, 2 teaspoons granulated sugar, 1 cucumber trimmed, diced, 6 1/2 ounces pineapple diced, and more.

Yes, Vegetable Curry With Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Curry With Cucumber Salad

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