Butternut and coriander rice salad

Last night I made a pretty delish butternut curry.  (carrots, butternut, yellow patty pans, onion, and green pepper cooked up with soymilk, hot curry powder, cinnamon and cumin, served with nutty brown rice. I’m a measurement eye-baller, so I just added everything in amounts that made me happy.)

I took the leftovers this morning and made them into a scrummy salad for a braai (barbeque, to everyone not South African).

First, I made a super- quick little dressing with honey, sunflower oil, mild curry powder and chilli, poured that over and stirred it through. Then I added in a chopped-up apple, sliced spring onion, and liberal handfuls of mint and dhania (coriander).

I’m sure that it’s spice and herb overkill, and any chef who read this would vomit into his apron, but OMG it tastes good to me. 😀

There’s boerewors for the family, and yummy big black Highveld mushrooms for me, and corn on the cob.

I am craaaaving food now.

See, this is what happens when I stop writing – the creativity has to creep out somewhere.


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