Curry Salad Recipe

Name: Curry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; ½ cup wheat berries; 2 cups broccoli, steamed; 3 tablespoons whole almonds; 1 ¼ cups chickpeas; ¼ cup parmesan cheese, freshly grated; 2 celery ribs, chopped; 1 cucumber, chopped; 4 scallions, sliced; ¼ cup raisins; 1 green pepper, chopped; 1 red pepper, chopped; 1 teaspoon salt; ½ cup mayonnaise; 1 cup plain nonfat yogurt; 2 teaspoons curry powder; ½ teaspoon turmeric; ½ teaspoon chili powder; ¼ teaspoon ground ginger; ¼ teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper

Servings: persons

1 cup brown rice
½ cup wheat berries
2 cups broccoli, steamed
3 tablespoons whole almonds
1 ¼ cups chickpeas
¼ cup parmesan cheese, freshly grated
2 celery ribs, chopped
1 cucumber, chopped
4 scallions, sliced
¼ cup raisins
1 green pepper, chopped
1 red pepper, chopped
1 teaspoon salt
½ cup mayonnaise
1 cup plain nonfat yogurt
2 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon chili powder
¼ teaspoon ground ginger
¼ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

1
Cook the brown rice: use one part rice to two parts water or stock.
2
Cook the wheat berries: Use one part wheat to three parts water; add 1/2 tsp salt for each cup of wheat.
3
Cook same as the brown rice, but for 1 hour.
4
When the berries are tender, pour off the remaining water.
5
Steam the broccoli.
6
Prepare the curry dressing: stir all the ingredients together.
7
Taste and adjust seasonings, and chill in a covered container.
8
Set aside some of the broccoli and almonds for garnish.
9
Toss the remainder together with all the other ingredients and the dressing.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup brown rice, ½ cup wheat berries, 2 cups broccoli, steamed, 3 tablespoons whole almonds, and more.

Yes, Curry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Salad

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