Vegetable Curry Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 4 carrots, sliced
  • 100 g (4oz) white cabbage, sliced
  • 225 g (8oz) baby sweetcorn
  • 225 g (8oz) asparagus tips
  • 100 g (4oz) green beans, cut into 2.5 cm (1 inch) pieces
  • 1 aubergine, peeled and cut into dice
  • 225 g (8oz) beansprouts, well rinsed
  • 100 g (4oz) button mushrooms, sliced

    For the sweet and sour curry sauce

  • 2 tablespoons coconut oil
  • 1 tablespoon red curry paste
  • 2 tablespoons coconut cream
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon tamarind water
  • Salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons roasted peanuts, finely chopped

    For the Garnish

  • 3 shallots, sliced and deep-fried until golden
  • 3–4 cloves garlic, sliced and deep-fried until golden
  • 1 tablespoon toasted sesame seeds


Blanch the carrots, cabbage, sweetcorn, asparagus, green beans and aubergine in boiling water. Drain. Arrange the blanched vegetables in a salad bowl, together with the beansprouts and mushrooms.

Heat the oil in a pan and add the red curry paste. Stir for a minute to release the flavours. Carefully stir in the coconut cream, soy sauce, sugar, tamarind water, salt, coriander, cumin and peanuts. Pour over the vegetables.

Sprinkle with the deep-fried shallots, garlic and the toasted sesame seeds.