Vegan Curried Vegetable Salad Recipe

About this recipe

A vibrant and flavorful vegan salad featuring curried vegetables, perfect for a satisfying dinner. This dish is easy to prepare and packed with wholesome ingredients.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 500 G Jack'S Cauliflower Florets
• 1kg 1kg Green Pepper
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 290G Portland Mills Jamaican Curry Powder, 290G
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Silver Spoon Granulated Sugar
• - Tata Salt

Instructions

1. 1. In a covered saucepan, combine 3 sliced carrots, 1/2 head of cauliflower cut into florets, and 1 diced green pepper.
2. 2. Add a small amount of boiling, salted water to the saucepan and cook the vegetables for about 5 minutes, or until they are crisp-tender.
3. 3. Drain the vegetables and allow them to cool completely.
4. 4. In a small bowl, whisk together 2 teaspoons of curry powder, 1/2 cup vinegar, 1/2 cup sugar, 1/4 cup salad oil, 1 teaspoon salt, and 1/8 teaspoon pepper to create the curry dressing.
5. 5. Pour the curry dressing over the cooled vegetables and toss gently to coat them evenly.
6. 6. Cover the salad and refrigerate for at least 4 hours or overnight, stirring occasionally to ensure the flavors are well distributed.
7. 7. Serve chilled as a flavorful and satisfying dinner option.