Serves
8
A good summer salad to have in the fridge.
Products in this recipe
You will need
1 medium cauliflower, cut into small florets
4 medium carrots, peeled and finely sliced into rings
Ina Paarman’s Vegetable Spice
400 g tin pineapple pieces, drained
1 x 250 ml Ina Paarman’s Butter Chicken Curry Cook-In Sauce
fresh coriander to garnish (optional)
Method
Steam the cauliflower and carrots until tender.
Season with Vegetable Spice.
Toss together cooked vegetables, pineapple pieces and Butter Chicken Curry Cook-In Sauce. Cover.
Refrigerate until needed.
Prepared vegetables and pineapple
Add Creamy Curry Ready to Serve and toss
