Freaking delicious food that happens to be plant-based.
Curry salad with red pepper
Sweetcorn, red pepper, red onion and a mellow curry dressing, with our Basic Filling. Six servings.
A light curry salad that's less spicy than it sounds — the curry powder is a background note, and the sweetness comes from corn and red pepper. A teaspoon of black salt (Kala Namak) gives it a gentle egg-salad savouriness, which is the whole trick.
Method
Pour boiling water over the frozen sweetcorn and let stand for 5–10 minutes, then drain well.
Chop the red pepper and red onion into small cubes.
In a bowl, combine the crème fraîche, mayonnaise, lemon juice, maple syrup, curry powder, onion powder, salt and pepper.
Taste and adjust. If you are using Kala Namak (black salt), it carries more of the flavour than regular salt thanks to its sulphur content — the reason it gives the salad that subtle egg-like note.
Fold in the Basic Filling, drained sweetcorn, red pepper and red onion. Serve at room temperature or chilled.
Notes
- Kala Namak is the trick here. If you can find it, use it — the salad becomes something subtly different and more interesting.
- Good on rye, in a wrap, or on its own.
From Anne-Marie's kitchen, translated from the Danish original.
That's it
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