Ingredients: 1 small onion, finely chopped 2 tbsp green pepper, finely chopped 1 tsp vegetable oil 1 tsp desiccated coconut 1 tsp curry powder 1 medium cucumber, peeled, seeded and chopped into 1.25 cm (1/2 inch) pieces 1 tsp salt 5 ml water 450 ml (3/4 pt) buttermilk low fat cooking spray 1 tsp mustard seeds (optional) Time: 20 min
Directions:1. In a medium, saute onion and green pepper in vegetable oil until tender. 2. Add coconut and curry powder and cook until curry darkens, about 1 minute. 3. Stir in cucumber, salt and water. 4. Bring to the boil, simmer ten minutes. 5. Chill, and then stir in buttermilk. 6. Just before serving, coat a small saute pan with cooking spray and saute mustard seeds (if using), cover until they pop. 7. Ladle soup into bowls and top with mustard seeds. |