Curried Vegetable Salad
(Serves N/A)
Ingredients
- 1 Cup broccoli florets, chunkily chopped
- 1 Cup of cauliflower florets, chunkily chopped
- ½ Medium red bell pepper, cut into thin slices
- 4 Medium mushrooms, sliced
- 1 Small baby marrow, sliced thinly into semi circles
- 1 Cup of eggplant/brinjal cubes (1x1cm)
- 3 Cloves of garlic, crushed
- 2-3 Tablespoons of curry powder (depending on how spicy you like it)
- 1 Tablespoon olive oil
- Salt to taste
- 1-2 Lemons, halved (for serving)
Method
- Heat oil in a large fry pan on medium heat then add the garlic, eggplant/brinjal and baby marrow and toast for 5 minutes, then add the remaining vegetables.
- Toast vegetables until the eggplant/brinjal is cooked through. Add the curry and salt to taste, combining well and cook for a further 1-2 minutes.
- Serve immediately or refrigerate and serve cold.
- Squeeze lemon juice over the salad before serving for a tangy flavour.
