 |
| Bean Salad with Carrot Andhra Curry |
I’m still maintaining Patrick’s blog while he is doing his bit for the oil industry.
Patrick is without doubt the stir fry and curry expert. He finds a tried and trusted recipe and once he has mastered it. He makes it again and again. He might make minor adjustments – but his outcome is predictable. Not that I am complaining. Like I said, he makes a mean curry and stir fry.
Here, he made his Carrot Andrha Curry and the recipe is – on this link – except he added tomato paste, paneer cheese and a touch more liquid than usual.
Our every day meals are not always synergistic – as you can see. Curry and a salad? Let’s just say, not a classic combo.
Patrick always says that I am more of a preparation person than a cook. Chopping herbs and vegetables is a pleasure for me. Being a bit OCD, I prefer to cut the carrots into uniform little matchsticks. Add to that the theory that Taureans are supposed to have heightened senses. Which must be true as I love the smell of chopped fresh coriander, crushed raw garlic, cheese under the grilland freshly brewed coffee to name just a few. Funny enough the smell of meat cooking doesn’t move me. It might be that I have been vegetarian so long that I no longer associate the smell of meat to food.
Anyway my job is to make the salads. We have a fresh salad almost every night with our main meal.
Here is the recipe for the Flageolot Bean Salad.
Ingredients: –
1 can Flageolot beans – drained and rinsed
1 medium sized red onion thinly sliced
1/4 cucumber cut into match sticks
1/4 large courgette also cut into match sticks
1 green pepper, cut into quarters and then thinly sliced
Red wine vinegar
Rapeseed oil
Fresh mint leaves finely chopped
Method: –
Place the prepared vegetables – but not the beans – in a bowl and pour over a generous amount of red wine vinegar.
Allow to stand for about 1/2 hour.
Pour off vinegar into a large jug. Add Rapeseed oil and chopped mint leaves. Mix well to make the dressing
Add beans to the vegetables and add dressing.
Toss salad well.
Notes: –
I always sort of marinate raw vegetables such as onion, carrot, cauliflower, cucumber in vinegar to sort of semi pickle them. The kind of vegetables that usually pickle well.
Tomatoes and lettuce can’t be marinated as they become soggy very quickly so I add them last.
Instead of beans you could add feta, boiled eggs or veggie chicken such as – Quorn – to add protein to this salad.
For more recipes with the focus on sugar free, low carb, low fat, low GI, meat free, high fibre, with lots of fruit and vegetables – just plain healthy food – visit the recipe page – here.
