It's the end of the farm share week and this time I am still loaded with cucumbers. (I'm not sure how, since we usually only get a couple each week.) I'll eat a whole cuke for lunch, but when I've got this many left over and in imanent danger of shrivelling, I like to do some kind of cuke entree. I've used them in stirfries and salsas, but wanted something a little different this time. I found a website listing some more eccentric cuke recipes, including non-alcoholic cucumber cocktails and cucumber granita (sorbet)! I settled on cucumber curry since it looked interesting - and EASY. I decided to substitute coconut mik for the heavy cream since a) I didn't have any moo juice in the house, and b) the recipe was for a potluck and I like to keep the vegans happy. ;-)
1 can coconut milk (regular, not lite)
1 tsp curry powder
Mix coconut milk and curry in a small sauce pan and warm on Low. Peel and cut cucumber into 1/2 inch cubes (Seeds scraped out). Blanch in salted boiling water for 5 minutes, drain, put them into saucepan with the coconut curry. Add salt to taste. Let simmer 10 minutes and serve.
Source: Aunt Daisy's Cookbook, from Doreen Randall