Fresh summery curry

Summer is here and it’s time to eat salads in as many different ways possible!

This is a summer take on a curry that doesn’t take more than a few minutes to prepare.

With trepidation I’ll share the song running over in my head as I munch: “Summer curry, happened so fast!”

Oh dear. Let’s get to the cold hard facts.

Fresh summer curry

  • Grated butternut
  • Chopped green beans
  • Plain yoghurt
  • Fresh tomatoes, chopped
  • Curry powder
  • Fresh ginger, fresh coriander *to taste*
  • Pre-prepared (read: left over) falafels – I had left over over my ‘Not quite falafels
  • Serving suggestion: rocket and/or pitas
  1. Place the chopped tomatoes, curry and ginger into a blender and blend well. Stir in the plain yoghurt to make the sauce.
  2. Mix the green beans and grated butternut in a bowl. Stir in the sauce and falafels.
  3. Top with coriander and serve either on a bed of rocket or stuffed into pitas – or just as it is!

One response to this post.

  1. […] the recipe for this delicious, cold, summer salad. Before being cooked – Don’t make them too big otherwise they won’t cook through […]


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