Carrot and yoghurt salad

Cooking Salads Carrot and yoghurt salad

Dig into this crisp, creamy salad between mouthfuls of curry.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat the oil in a small frying pan over medium heat. Reduce heat to low. Cook the mustard seeds, curry leaves and cumin seeds, stirring, for 1-2 minutes or until aromatic and the seeds start to pop. Transfer to a bowl.
  2. Add the carrot, yoghurt and coriander. Season with salt and pepper. Top with the peanuts.

If you liked the recipe "Carrot and yoghurt salad", tell your friends about it!

2 tsp vegetable oil
1 tsp mustard seeds
2 tbsp fresh curry leaves
1 tsp cumin seeds
1 large carrot, peeled, coarsely grated
260g Greek-style natural yoghurt
2 tbsp chopped fresh coriander
1 tbsp roasted peanuts, coarsely chopped

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Carrot and yoghurt salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments