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An easy, instant curry to eat with flat bread (see here).

Serves 2

1 tablespoon butter or ghee

1 onion, chopped

1 green chilli, chopped

1 tablespoon mild curry paste

¹/₂ can of coconut milk

4 tablespoons water

1 cucumber, peeled, halved, deseeded and cut into slices

1cm/¹/₂ inch thick

1 teaspoon black onion seeds (nigella)

4 sprigs of coriander, chopped

Melt the fat in a pan, add the onion and cook until soft. Stir in the chilli and curry paste and cook for 1 minute, then add the coconut milk and water. Finally add the cucumber slices, bring to a simmer and cook for 5 minutes. Finish with the black onion seeds and coriander.