Curried Cucumbers with Fenugreek Greens

Name: Curried Cucumbers with Fenugreek Greens
Yield: Serves 4 to 5 as a side dish
Ingredients: 2 tablespoons peanut or other vegetable oil; 2 tablespoons peanut or other vegetable oil; ½ pound fenugreek greens; 2 large shallots; ½ tablespoon kosher salt; 2 teaspoons sugar; 2 pounds cucumbers, preferably not waxed (6 medium); 1 teaspoon curry powder; ¼ teaspoon white pepper or ⅛ teaspoon ground hot pepper; ¼ teaspoon white pepper or ⅛ teaspoon ground hot pepper; A few drops of mild vinegar; Optional: chopped salted peanuts or toasted coconut; Optional: chopped salted peanuts or toasted coconut

Preparation info

Serves
4 to 5
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Crunchy crescents of cucumber turn bright yellow-green in this quick sauté. Sweet-salty and ever so slightly curried, they are subtly altered by the light bitterness of chewy chopped fenugreek leaves, which suggest pea vines with power. A natural complement for seafood and jasmine rice.

Ingredients

2 pounds cucumbers, preferably not waxed (6 medium)
½ tablespoon kosher salt
2

Side dish
Vegan
Gluten-free

Method

Peel cucumbers and halve lengthwise; scoop out seeds. Cut into ¼-inch slices and toss with salt and sugar. Drain in a sieve about ½ hour, tossing often, while you clean the fenugreek.
Cut roots and heavy stems from fenugreek; discard. Wash greens in many changes of water, lifting out so debris sinks. Chop medium-fine. Mince shallots.
Drain cucu