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Curry Vegetable Salad

Serves 4


  • 250g cauliflower flowerettes, blanched
  • 250g broccoli flowerettes, blanched
  • 1 carrot, sliced into batons, blanched
  • 1 cup Australian reduced cream
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • black pepper, to taste
Download Recipe (PDF)


  1. Combine blanched vegetables into a bowl. Combine cream, curry powder, salt and a black pepper. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.

Nutritional Information

Nutrients per serve:
Energy (kj) 610
Protein (g) 6
Fat, Total (g) 12
Carbohydrates (g) 5
Sodium (mg) 0
Calcium (mg) 85
Iron (mg) 0


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