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Author Notes: Recipe created by Katherine Z. Gage
Cucumbers often fall to the vegetable wayside, and most of the time, I think they belong there. That being said, the lengthy legumes make a great condiment and this curry-mint combo takes full advantage of their cool flavor and juicy crunch with minimal effort. Always in search of inspiration, I am currently working my way through one of Patricia Wells’ cookbooks. I’ve taken some liberties with the recipe, substituting 2% Greek yogurt for crème fraïche and warming it with Vadouvan curry so the raw spices have a chance to really permeate.
Prep Time: 10 minutes
Cook Time: 1 minute
—lior lev sercarz
Makes 2 cups
- 1 English Cucumber
- 6 ounces 2% Greek Yogurt, at room temperature
- 1 tablespoon Vadouvan N.28 Spice
- 4 large Mint leaves, finely chiffonaded
- Sea Salt & Esplette or White Pepper
- • Wash and partially peel the cucumber, leaving one line of skin for every line peeled. (Optional to peel completely or not at all depending on preference.) • Slice in half lengthwise and use a sharp spoon or butter curler to remove the seeds. • Dry each half with a paper towel, then thinly slice and add to a paper towel lined bowl to absorb additional juice. • Prepare an ice bath (with a full tray of ice) in a medium mixing bowl.
- • In a small saucepan, combine the room temperature yogurt with 1T Vadouvan spice and ¼ tsp. sea salt. • Using a small whisk, stir constantly over medium-low heat for 45-60 seconds to body temperature to infuse the spices. o Be sure to whisk constantly and do not overheat or the yogurt will break and become lumpy. If this happens, start over. • Place the saucepan in the ice bath and whisk until cool. • Remove paper towels from underneath the cucumber slices and add yogurt, mint, salt and pepper to taste. o This can be prepared in advance up until the final step; combine the cucumbers and yogurt right before serving so it doesn’t get watered down