Add a fresh touch to a curry with this crunchy vegetable salad. Kachumber's fresh, light flavours balance the curry without being overwhelmed by it.
1 cup finely diced cucumber
1 cup finely diced tomato
½ red onion, peeled and finely diced
1 bird's-eye chilli, sliced
1 tbsp shredded mint
1 tbsp shredded coriander
1 tbsp lime juice
¼ tsp ground cumin
¼ tsp salt
pinch of caster sugar
Combine all the ingredients in a non-reactive bowl - stainless steel, ceramic, glass or enamel - and allow to stand for at least 10 minutes before serving.
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