Braised cucumbers with wheat curry

Name: Braised cucumbers with wheat curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Braised cucumbers (approx. 1,2 kg); 2 TEASPOONS Vegetable broth; 1-2 TABLESPOONS Raisins; 1 medium onion; 1 (approx. 150 g) Carrot; 150 g Celery; 2 TABLESPOONS butter/margarine; 200 g Durum wheat (e.g. Ebly); 2 TEASPOONS curry, salt, pepper; 1 (20 g) heaped tbsp. flour; 125 g Cremefine for cooking; 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Braised cucumbers (approx. 1,2 kg)
2 TEASPOONS Vegetable broth
1-2 TABLESPOONS Raisins
1 medium onion
1 (approx. 150 g) Carrot
150 g Celery
2 TABLESPOONS butter/margarine
200 g Durum wheat (e.g. Ebly)
2 TEASPOONS curry, salt, pepper
1 (20 g) heaped tbsp. flour
125 g Cremefine for cooking
7-10 Tbsp Mint

Directions

1
Cucumbers wash, peel, cut into approx. 8 pieces and hollow out. Cover and cook in 1/2 l boiling water and broth for about 15 minutes
2
Wash and drain the raisins. Peel and chop the onion. Peel or clean, wash and finely dice the vegetables
3
Fry the onion in 1 tbsp. hot fat. Add vegetables and wheat briefly. Sprinkle with 1 tsp curry and sauté. Season. Add raisins and 400 ml water. Bring everything to the boil, cover and let it swell at low heat for about 10 minutes
4
Cucumbers from the broth lift and keep warm. Heat 1 tbsp. fat, sauté flour and 1 tsp. curry in it. Stir in 1/4 l broth and creme fines. Bring to the boil, season to taste with salt and pepper. Fill cucumbers with the wheat curry. Garnish with mint. Add sauce