From Garden Way’s Joy of Gardening Cookbook by Janet Ballantyne
Serves 6–8
It won’t be long until gardens are in full production! Use those excess cucumbers at the height of the harvest for this mild curry. If you like your curries hot, add extra curry powder and hot sauce—and serve plenty of rice! This dish looks best with unpeeled cucumbers.
2 tablespoon butter
1 cup diced onion
1/2 teaspoon turmeric
1–3 teaspoons curry powder
4 cups diced, seeded cucumbers
1 tablespoon all-purpose unbleached flour
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon tamari or soy sauce
1/2 cup yogurt
salt and pepper
dash hot sauce
In a large saute pan, heat the butter and saute the onion, turmeric, and curry powder until the onion is limp, 3–5 minutes. Add the cucumbers, and saute for 2 minutes. Sprinkle with flour and stir well. Add the chicken broth, lemon juice, and tamari. Cook until the cucumbers are just tender, 2–5 minutes. Stir in the yogurt and season to taste with salt, pepper, and hot sauce.
Preparation Time: 10 minutes
Cooking Time: 10–15 minutes