Warm Creamy Cucumbers with Potatoes

Instructions

1. Start by preparing the vegetables. Peel and cut the potatoes into bite-sized cubes. Peel and finely chop the onion and garlic. Wash the cucumbers and slice them into thin rounds.
2. Place the potato cubes in a pot of cold, salted water. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside.
3. While the potatoes are cooking, heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
5. Add the minced garlic to the skillet and cook for another minute until fragrant.
6. Add the sliced cucumbers to the skillet with the onions and garlic. Season with a pinch of salt.
7. Cook the cucumber mixture for about 5-7 minutes, stirring occasionally, until the cucumbers are slightly softened but still retain some crunch.
8. Add the cooked potatoes to the skillet with the cucumber mixture and stir gently to combine.
9. Reduce the heat to low and add the vegan yoghurt and vegan sour cream to the skillet. Stir carefully to coat all the vegetables with the creamy mixture.
10. Season with salt and black pepper to taste. Gently heat through, stirring occasionally, for about 2-3 minutes until everything is warm and well combined.
11. Taste and adjust seasoning if necessary.
12. Serve the warm creamy cucumbers immediately as a side dish or light main course.
13. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk if needed to loosen the sauce.