Ayurvedic pickles curry

by Ari
vegan ayurvedisches Schmorgurken-Curry

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Ayurvedic vegan cucumber curry with coconut milk

A gentle vegan Ayurvedic pickled cucumber curry from the Indian subcontinent that manages to retain the cucumber’s innate refreshing properties

Cucumber curry with yellow cucumber, sweet potatoes and spices. This simple and delicious pickle curry is a staple of Indian cuisine. It is eaten with regular rice, chapati, roti or phulka. This cucumber curry also pairs well with brown rice or even simply cooked millet. This vegetable is slightly spicy and cools down the body. So this recipe is the winner if you want to eat something light and healthy without having to do a lot of work in the kitchen.

If you are a newbie in the kitchen and learning to cook for your family, try this easy curry for your meal. You can cook this in no time, plus it’s vegan and tastes delicious.

Ayurvedic pickle curry
Ayurvedic pickles curry

Tips for vegan braised cucumber curry

Cucumber : This recipe calls for the large yellow cucumbers (stewed cucumbers) and not the green cucumbers (the ones you use for salads). In some places it is also known as a curry cucumber. The cucumber must be firm
and not ripe.
Sweet Potatoes : should be firm to the touch and smooth on the outside. They have a long shelf life and, if not used immediately, can be stored in a cool, dark, dry place for up to 12 weeks.

Ayurvedic pickle curry
Ayurvedic pickles curry

About cucumbers

Many people might think that cucumbers contain little more than just water. But cucumbers are high in antioxidants. They are also great for hydration and contain vitamin C, vitamin K, magnesium, potassium and manganese.

Cucumbers are also low in carbs, making them a perfect ingredient for a low carb or keto recipe. This recipe is actually perfect for the keto diet. Just add some coconut milk and voila – you stay in ketosis!

If you like our pickled cucumber curry, you might also be interested in these drink recipes:

ayurvedisches Schmorgurken-Curry

vegan ayurvedic pickle curry

Vegan Sautéed Cucumber Curry is a delicious combination of sautéed cucumber, sweet potato, sun-ripened red pepper and digestive spices
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course ayurvedic, curry, garnish, healthy recipes, vegetable curry, vegetable recipes
Cuisine fusion, Germany, India
Servings 4 portions
Calories 560 kcal



  • Peel the sweet potatoes and cut into 1×1 cm cubes.
  • Peel the squash, cut in half and scoop out the seeds with a spoon. Dice about the size of the sweet potatoes.
  • Wash the peppers, halve, deseed, remove the membrane and cut into bite-sized pieces.
  • Peel and finely grate the ginger.
  • Heat the coconut oil in a wide saucepan. Sweat the mustard seeds until they start to crack. Now add the grated ginger, black cumin and the remaining spices and sweat a little so that they release their flavors..
  • Reduce the heat and sauté the peppers for 2-3 minutes.
  • Add the cucumber cubes and sauté for another 3 minutes. Now add the sweet potatoes and simmer gently for about 15 minutes.
  • Then add coconut milk and mango chutney, let everything boil up again briefly and then taste the braised cucumber curry with salt.
  • Serve sprinkled with freshly chopped coriander.


Serving: 1Port.Calories: 560kcalCarbohydrates: 65gProtein: 12gFat: 28g
Keyword braised cucumber, cook indian, curry, vegetable curry
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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