Roast cucumber slices in hot oil for 5 min. Peel tomatoes, cut into quarters, add and steam for about 5 minutes until soft. Season. Heat butter, sauté garlic in it. Add chutney, sour cream or crème fraiche and 40 g chopped cashews.
Season to taste, pour over vegetables form. Sprinkle with remaining roasted cashews and garnish with thyme.
Serve with: brown rice.
* from “For You” 9/92
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