This fragrant vegan curry is so good for you and contains no oil at all. The added boost of dry roasted coconut gives the curry a wonderful “cooked on the open fire” taste and is also a thickening agent.
3 large Telegraph, white or Lebanese cucumbers
2 tablespoons grated fresh coconut
1 teaspoon chilli powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ onion, finely chopped
1 sprig curry leaves, leaves picked
½ teaspoon fennel seeds
2cm (3/4 in) piece of cinnamon stick
¼ teaspoon ground turmeric
2 small green chillies, finely chopped
150 ml (5 fl oz) coconut milk
Peel the cucumbers, cut in half lengthways, remove the seeds, then cut on the diagonal into 2cm-thick slices.
Place the coconut, chilli powder, coriander and cumin in a small heavy-based frying pan and shake over low heat for 8-10 minutes or until the coconut is dark golden.
Place the cucumber, coconut mixture and the remaining ingredients into a saucepan and simmer over medium heat for 7 minutes or until the cucumber is tender and the sauce has thickened.