For Purpura:
Jul. 1st, 2009 09:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jennythereaderCooked Curried Cucumbers from Fast Vegetarian Feasts
4 cucumbers
1 tablespoon butter or safflower oil
1 small onion, sliced
1 teaspoon curry powder, or more to taste
1 cup dry white wine
salt to taste
1 tablespoon chopped fresh parsley or cilantro
Peel the cucumbers, then cut in half lengthwise and scoop out the seeds. Slice 1/4 to 1/2 inch thick.
Heat the butter or safflower oil in a heavy-bottomed, lidded skillet or saucepan and saute the onion and curry powder until the onion is tender. Add the cucumber and saute for 3 minutes, then add the wine. Bring to a simmer, then cover and cook over medium-low heat for 20 minutes. Raise the heat and boil off the wine, uncovered. Season to taste with salt, garnish with chopped parsley, and serve, or chill and serve cold.
Side note: If anybody has suggestions for adding meat to this recipe, or a good meat dish to serve it with, I'd love to see them.
4 cucumbers
1 tablespoon butter or safflower oil
1 small onion, sliced
1 teaspoon curry powder, or more to taste
1 cup dry white wine
salt to taste
1 tablespoon chopped fresh parsley or cilantro
Peel the cucumbers, then cut in half lengthwise and scoop out the seeds. Slice 1/4 to 1/2 inch thick.
Heat the butter or safflower oil in a heavy-bottomed, lidded skillet or saucepan and saute the onion and curry powder until the onion is tender. Add the cucumber and saute for 3 minutes, then add the wine. Bring to a simmer, then cover and cook over medium-low heat for 20 minutes. Raise the heat and boil off the wine, uncovered. Season to taste with salt, garnish with chopped parsley, and serve, or chill and serve cold.
Side note: If anybody has suggestions for adding meat to this recipe, or a good meat dish to serve it with, I'd love to see them.
