Cool out with kachumber


A home-made curry is a squillion times better than a take-out version – healthier, fresher and more delicious – and you can throw in whatever you feel like (or just what’s been lurking at the back of the fridge).

They’re a doddle to do – but following recipes can often be useful as spicing is a complex business – for yonks my curries always ended up tasting the same until a few useful lessons from a half-Bengali friend.

Last night’s effort was a vegetarian variety, light on the chilli front and made with mushrooms and potato. A bowl of yogurt makes a perfect addition with fragrant green chillies scattered over the top and some home-made chappatis to scoop it all up with.

The icing on the cake was what is known as a kachumber, a typical Indian salad made with tomatoes, cucumber and onion served as a cooling accompaniment. My version has a little tropical twist though…

Click here for my recipe for kachumber with coconut, black sesame and poppy seeds

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