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Vegetable Curry Salad

by Maddy Butler (follow)
Healthy (1719)      Vegetarian (1389)      Gluten Free (626)      Vegetables (433)      Salad (319)      Pumpkin (112)      Bring to Work (13)     
This is a lovely, light recipe that is full of fresh flavours. The coriander, mint and lemon balm make a delightful, yet slightly unusual and tangy, combination.

This dish is raw, apart from the cooked pumpkin in the curry sauce, however, if raw vegetables don't sit well with you, try sauteing the julienned vegetables before adding the sauce. If you're after a purely raw meal, you could replace the pumpkin with a raw cauliflower/tahini combo or avocado, or even with a proper pesto, by adding more herbs.

We packed these up for work lunches and the salad travelled well in a simple tupperware container.



Curry salad with vegetables, gluten free side salad


Preparation Time: 30 minutes
Cooking Time: 45 minutes
Makes: 2 servings or 4 servings as a side salad

Ingredients
1 zucchini
100g daikon radish
1 carrot
1 red capsicum
A few coriander leaves, for garnish
Small handful cashews

Curry sauce
1 cup pumpkin
5 lemon balm leaves
1 garlic clove
Handful fresh mint
Handful fresh coriander
1 small knob of ginger (about 2cm)
1 tsp curry powder
Juice of 1/2 lemon
1 tbsp water (add more if needed)
Chilli flakes and salt, to taste

Method
Preheat oven to 200C and line a tray with baking paper. Cut your pumpkin into large chunks. (We cut up half a pumpkin and used the rest for salads or sauces.) Lay on the tray and place in the oven for 45 minutes, or until cooked through.



Healthy vegetarian dish, delicious gluten free meal


Meanwhile, finely julienne the zucchini, radish and carrot and slice the capsicum into thin strips. The zucchini, radish and carrot can also be thinly sliced if you don't have a julienne slicer. Place in a large bowl.



Healthy vegetarian dish, delicious gluten free meal


When the pumpkin is cooked through, remove from the oven and leave aside to cool for 10 minutes.
Remove the skin from the pumpkin, then cut into pieces and place in a blender. Chop the garlic and ginger and place in the blender with the herbs, curry powder, lemon juice, water, chilli flakes and salt.



Lemon balm and pumpkin curry pasta


Blend until you achieve a smooth consistency.



Lemon balm and pumpkin curry pasta


Spoon the sauce onto the julienned vegetables and stir through.



Curry salad with vegetables, gluten free side salad


Grind the cashews in a mortar and pestle, or roughly chop, and scatter over the salad. Top with the coriander leaves.



Healthy vegetarian dish, delicious gluten free meal


Serve immediately, or keep in the fridge for up to a day or two.



Lemon balm and pumpkin curry pasta


Categories
#Salad
#Vegetarian
#Pumpkin
#Gluten Free
#Healthy
#Bring to Work
#Vegetables
I like this Recipe - 13
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Thanks Tash!
Beautiful pictures Maddy! This looks like such a vibrant dish.
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