Vegetable Curry With Cucumber Salad - cooking recipe

Ingredients

1/4 cup lime juice
2 tsp granulated sugar
1 None cucumber, trimmed, diced
6.5 oz pineapple, diced
1/4 cup shredded coconut, toasted
2 tbsp fresh mint leaves, torn
1 tbsp peanut oil
1 None red onion, sliced
3 tbsp green curry paste
1 None long green chili, bruised
2 None Kaffir lime leaves, bruised
1 None cinnamon stick
1 cup vegetable stock
1 1/4 lb sweet potatoes, peeled, cubed
6 None small cauliflower florets
2 (10 oz) cans coconut milk
1 tbsp brown sugar
None None roasted peanuts, to serve
None None fresh cilantro leaves, to serve
None None steamed rice, to serve

Preparation

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.
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.
Serve cucumber salad with curry. Serve with peanuts, cilantro and steamed rice.