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Curried Vegetable Salad

  • 4servings
  • 30minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, C, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g sweet potato, cut into 4 cm 1 tablespoon olive

  2. 1 teaspoon curry

  3. 1 clove garlic,Salt and pepper, to

  4. 350 g cauliflower, cut into small

  5. 1 teaspoon ground 1 cup frozen 1 x 400 g can 1 small red onion, thinly

  6. 50 g baby spinach cup cup natural

  7. 2 tablespoons bottled French

  8. 3 tablespoons toasted, slivered almonds, to

Instructions Jump to Ingredients ↑

  1. Combine potato, oil, curry powder and garlic in a baking dish. Season with salt and pepper.

  2. Bake at 200C for about 30 minutes, or until browned and tender. Cool slightly.

  3. Meanwhile, place 2 litres of cold water in a large saucepan. Add cauliflower and turmeric and bring to the boil.

  4. Simmer, uncovered, for 2 minutes or until vegetables are tender. Drain. Cool slightly.

  5. Combine potato, cauliflower, peas, chickpeas, onion, baby spinach leaves and raisins in a serving bowl.

  6. Drizzle with combined yoghurt and dressing.

  7. Serve garnished with nuts.

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