Cucumber Coconut Milk Curry

Ingredients

1/2 t whole cumin seeds
1 t ground turmeric
1 t ground coriander
1 t ground cumin
1 t chile powder
1 T plant-based butter
1 onion, chopped
1 or 2 cucumbers, seeds removed, and scooped out in little balls (or cubed)
1 16-ounce can coconut milk
1 cardamom pod
1 1-inch cinnamon segment
2 cups water
Salt

Heat butter in large skillet and sauté cumin seeds and onion in it until onion is slightly caramelized. Make a curry powder by mixing together the ground spices (turmeric, coriander, cumin, and chile powder) and add to the onion mix. Fry the curry powder in the onion mix for 5 minutes or so. Add 1 cup of water. 

Reduce until mixture develops a pasty texture. Add cucumber and sauté for 5 more minutes. Add the coconut milk, 1 cup of water, the cardamom,cinnamon segment and bay leaf. Reduce further until the mixture thickens to creamy consistency (10 to 20 minutes). Add salt to taste.