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🍽️ Creamy Curry Dressing for Fresh Vegetables

290 kcal · 30 min · 4 servings

Ingredients

• 0.25 cucumber
• 2 tomatoes
• 6 radishes
• 3 shallots
• 4 tbsp rice vinegar
• 0.5 tsp sambal oelek
• 0.5 tsp madras curry powder
• 1 tsp apricot jam
• 4 tbsp sesame oil
• 6 tbsp rapeseed oil
• 80 ml coconut milk
• 2 sprigs mint
• mint (for garnishing)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber in half.
3. 3. Scoop out the seeds from the cucumber.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the seeds from the tomato pieces.
7. 7. Wash the radishes.
8. 8. Remove the tough stems and ends of the radishes.
9. 9. Peel the shallots.
10. 10. Dice the cucumber into very small cubes.
11. 11. Dice the tomatoes into very small cubes.
12. 12. Dice the radishes into very small cubes.
13. 13. Dice the shallots into very small cubes.
14. 14. Pour the rice vinegar into the blender.
15. 15. Add the sambal paste to the blender.
16. 16. Add the curry powder to the blender.
17. 17. Add the apricot jam to the blender.
18. 18. Blend the ingredients in the mixer until smooth.
19. 19. Pour the first oil slowly in a thin stream into the running mixer.
20. 20. Pour the second oil slowly in a thin stream into the running mixer.
21. 21. Pour the coconut milk slowly in a thin stream into the running mixer.
22. 22. Blend everything into a creamy curry dressing.
23. 23. Add the diced vegetable pieces to the dressing.
24. 24. Stir the vegetables well into the dressing.
25. 25. Let the dressing with the vegetables marinate for about 30 minutes.
26. 26. Wash the mint during this time.
27. 27. Shake the mint dry.
28. 28. Cut the mint leaves into thin strips.
29. 29. Stir the mint strips into the dressing shortly before serving.
30. 30. Transfer the finished dressing into a jar.
31. 31. Garnish the dressing with fresh mint leaves.

Nutrition per serving

• kcal: 290
• Protein: 2 g · Fett/Fat: 30 g · Carbs: 5 g