Cucumbers in Coconut Milk Sauce Recipe

I love coming up with different ways to serve vegetables.  I don't want to get tired of the same old recipes and then decide this healthy lifestyle is not for me.  I thought about doing this recipe for a while but it took some time for me to do this one because in my mind cucumbers are eaten cold... in a salad.  But like my husband says there is no box, so I finally picked up the courage to try this.  It was great. The key is to it is at the bottom of the recipe.

Here is the out of the box(or rather, there is no box... :) smile) 24th recipe in our 30 Day Nature Isle Recipe Marathon.

Cucumbers in Coconut Milk Sauce

2 cucumbers

1/2 onion

1 tsp curry

1 clove garlic

1/2 cup coconut milk

Sea salt

Coconut oil/olive oil

Method

Wash and slice cucumbers leaving the skin on and set aside.  Slice onions and grate garlic.  Saute onions in coconut oil/olive oil until translucent.  Add curry, sea salt and coconut milk and let come to a boil.  Taste the sauce, it should be slightly salty so that when you add the cucumbers it will be just right.  Add cucumbers and garlic and lower heat.  Let simmer for about 2 minutes.  Turn off heat and remove pan from hot burner.  Let sit for about 5 minutes so the cucumbers can soak up some of that coconut sauce goodness.  Serve and enjoy!

The key: Don't let the cucumbers cook for too long or they will become very soft, unless you don't mind the softness. My personal preference is to retain a slight crunch to the cucumber.

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