Cucumber Curry Salad with a Peanut Tadka
Makes 4 small servings
As the Easter season approaches, it’s time to embrace the fresh flavors of spring with this delightful Cucumber Curry Salad recipe from Good Food, Healthy Planet. This vibrant dish is the perfect addition to your holiday table, offering a burst of crisp, cool refreshment to balance out the richer dishes.
Featuring a harmonious blend of crunchy cucumbers and aromatic curry spices, this salad is a celebration of fresh ingredients. The cool, creamy texture paired with the subtle heat of the curry creates a flavour profile that is both soothing and invigorating – a true delight for your taste buds. Serve this Cucumber Curry Salad as a light and refreshing side, or enjoy it on its own as a palate-cleansing starter to your Easter feast.
INGREDIENTS
2 cups diced cucumbers
1 cup diced red or yellow bell peppers
1 Tbsp lime juice (approx. ½ lime)
¼ tsp salt
For the Tadka
2 tsp olive oil
1 tsp black mustard seeds
2 green chilies, chopped
½ tsp turmeric powder
½ cup cooked chickpeas (optional)
¼ cup coarsely chopped, blanched peanuts
1 tsp lime juice
Big pinch of sugar
RECIPE
- Toss the diced vegetables with the lime juice and salt, and set aside.
For the Tadka
- Add the oil to a small saucepan on medium heat and let it shimmer. Add the mustard seeds and let them crackle for 30 seconds. Next, add the chopped green chilies, turmeric powder, and chickpeas (if using). Let it all sizzle together.
- Mix in the chopped peanuts and lime juice and toss together for another minute. Lastly, add the sugar and toss. The tadka is ready. Pour it on the cucumber mixture just as you sit down to eat.
Excerpted from Good Food, Healthy Planet by Puneeta Chhitwal-Varma. Copyright © 2024 by Puneeta Chhitwal-Varma.