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Print this Recipe    Vegetable Curry

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE
serves 4 as an accompaniment

2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
2 tablespoons light soy sauce
2 teaspoons salt, or to taste
1 teaspoon freshly ground five-pepper mixture or black pepper
4 tablespoons extra virgin olive oil

225g (8oz) fresh tomatoes
100g (4oz) broccoli, in small florets
100g (4oz) French beans
100g (4oz) cauliflower florets
100g (4oz) podded fresh or frozen peas
50g (2oz) fresh water chestnuts, peeled and sliced
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely snipped fresh chives

Make the vinaigrette: combine the mustard, curry powder, soy sauce,
salt and pepper and olive oil in a bowl. Mix well and set aside.

Drop the tomatoes into a pan of boiling, salted water for 5 seconds,
then remove them and skin and seed. Cut the flesh into 4 cm pieces
and set aside. Add the broccoli, French beans and cauliflower to
the pan and cook for 3 minutes. Add the peas and cook for about 1
minute. Drain the vegetables, tip into a warmed bowl and add the
tomatoes and water chestnuts. Drizzle in the vinaigrette, add the
shallots and chives and mix well.

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