Cucumber Cashew Curry Recipe | Cooking With Jade

Cucumber Cashew Curry Recipe

Cucumber Cashew Curry Recipe

(Cooking Time: 15 minutes Preparation Time: 10 minutes Servings: 4)

Cucumbers are low in calories but high in many important vitamins and minerals. This recipe is a mildly spiced vegan curry made with cucumber and cashews which is a great way of using cucumbers in cooking. This will surely make a great side dish.



  • Amount per Serving
  • Calories 297g
  • Fats: 6.3g   
  • Cholesterol: 0.0mg
  • Total Carbohydrate: 9.63g
  • Protein: 6.9g


  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 2 organic cucumbers
  • 1 cup cashews
  • 1 tbsp potato or cornstarch
  • 1 tbsp vegetable stock powder (or 1 vegetable cube)
  • 3 cups of water
  • 1 pinch of ground black pepper
  • Optional: fresh coriander and nigella seeds
Cucumber Cashew Curry


  • Slice the onion and brown it in a pan with olive oil and curry powder.
  • Partially peel the cucumbers, cut them into large slices then the slices into 4.
  • When the onion begins to brown a little, add the cucumber pieces.
  • In a bowl, whisk 100ml of water with the cornstarch and the powdered broth, until you obtain a smooth, lump-free mixture. Add this liquid to the pan, along with the cashews.
  • Mix and simmer over medium heat for 15 minutes, stirring occasionally. When the liquid has reduced in the pan, add the rest of the water.
  • Leave to cook for a few more minutes (prick a piece of cucumber with a knife to check if it is cooked, the knife should sink into it easily)
  • Serve and enjoy your dish!
Cucumber Cashew Curry


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