Sig's Creamy Cucumber Curry

• 75 grams lentils of choice out of can, drained
• 500 grams cucumber (or / and zucchini(courgette) seeded and cut into 1 inch pieces
• 3 green or 1 red chilli seeded and chopped
• 1 can coconut milk
• 1 or two pinches of turmeric, garam masala, salt and curry powder to taste. (optional),
• 10 curry leaves, torn or crushed
• 2 tsp black mustard seeds, heated until seeds pop
• 1 tbsp ghee (clarified butter)

1. wash and drain lentils.
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. add the chopped chilli and sliced cucumber .cook for 15minutes
4. in pan heat ghee add mustard seeds and curry leaves until seeds pop ,add to the cucumber,
5. prepare your rice of choice , I make turmeric or safron rice .I use Basmati rice.
6. add rest of coconut milk to cucumber , cook curry for about 10 to 15 minutes until sauce has thickened a little.
7. if using , season with salt , garam masala ,turmeric and currypowder.
8. this will serve 4 as a light lunch or 2 as a main meal
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. you can also blitz it down and serve as cucumber soup with a kick .

choice, green, coconut milk, turmeric, curry, black mustard seeds, ghee

Taken from cookpad.com/us/recipes/338865-sigs-creamy-cucumber-curry (may not work)