Leftover veg curried salad

Claire Wright

Featuring:

Beetroot

Effort:

Complexity:

Cost:

Serves: 4

Prep time: 5 mins

Ingredients:

A few handfuls of leftover roast vegetables (roast roots are great here)

A few handfuls of leftover cooked meat or 1 tin drained chickpeas

100g cooked frozen peas

Sauce:

1 tbsp mild curry powder

100g natural yogurt

Salt & pepper, to taste

Handful fresh coriander, roughly chopped, optional

Veg Portions / Serving: 2

Don’t throw away those leftover roast veg! Turn them into a delicious curried veg salad in minutes and reap the rewards.

Method:

Mix the leftovers and peas together in a bowl. Mix the sauce ingredients together and toss the vegetables in it. Serve straightaway. (To keep for later, keep the sauce separate and pour over just before serving.)

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

addsomeveg.com/

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