Yellow Cucumber Curry

It was so inspirational, watching someone cook five dishes in just about an hour. I don't know if I could have done it.

 

Of all of the interesting things created on Saturday, this has to be the one I would never have put together on my own. I don't think I have ever cooked a cucumber, other than to pickle it, which I doesn't count, really 

 

When Chef Sameh Wadi first saw these yellow cucumbers, he thought they were mangos, just like the rest of us. But, since mangoes are not native to Minnesota, it had to be something else, since everything selected was Minnesota grown. Apparently, when the cucumbers get to be a bit larger and at the end of the growing season, they will turn yellow, and some of the water will dry out. Which, as it turns out, makes them perfect for curry ! I can't wait to try this at home.

 

Yellow Cucumber Curry

Vegetable oil

1/2 teaspoon cumin

1/4 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon mustard seeds

1/4 teaspoon caraway

2 small Serrano or jalapeno peppers, thinly sliced

2 teaspoons lemon grass, finely diced

2 small yellow cucumbers, cut into 1 inch pieces

2 orange heirloom tomatoes, diced

Salt, to taste

1 cup water spinach, cut into pieces
In a large sauté pan, heat oil over medium heat. Add spices, and toast until mustard seeds begin to pop. Add peppers and lemon grass, and sauté until they just start to become soft. Stir in cucumbers and tomatoes, and continue to cook over medium heat. Stew these together, until tomatoes are soft and a nice gravy has formed over the entire dish. Stir in half of the spinach and salt, and remove from heat. Place on a serving platter, and top with remaining spinach for garnish.