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.
Ingredients
• 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
Method
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.
- This dish teams perfectly with my coconut and coriander chicken curry.