Curry Salad

This salad originally came from my sister Andi, but I’ve changed it a bit to be a bit more fructose friendly. It’s a bit blokey too I think because of the curry dressing so men seem to like it as well. My BG loves it and always scoffs two bowls down.  So the dressing is normally a 1/4 cup olive oil, 1/2 cup mayo and a tablespoon of curry powder. But I’ve made it a little healthier  by reducing the mayo amount and adding Greek yogurt instead. It still tastes almost as good.   


  • 1 cup rice
  • 1 red capsicum, diced finely
  • 3 spring onions, chopped finely (green part only for fructose people)
  • 1 tbsp of cranberries
  • 1 cup baby spinach
  • 1 x grated carrot
  • 1/2 bunch coriander
  • 2 dessertspoons corn,( 1 corn cob or 1/2  a small can tinned corn)


  • 2 tablespoons olive oil
  • 2 tablespoons Greek yogurt
  • 2 tablespoons of mayo 
  • 2 teaspoons of curry powder.


Add rice to basket and then pour 1 litre of boiling water over it. Cook for 17 mins on Varoma, Speed 4. Tip rice into a big pretty salad bowl and fluff with a fork. Andi puts it into one of those old school tupperware moulds that were used for jelly whip and mousse and it looks much prettier than mine! So if you’ve got one of those use that. 

Chop carrot in half and grate 4 seconds, speed 5. Remove and add to salad bowl with  diced red capsicum, corn and cranberries(could use thermo here, I just find it does it too small. I haven’t mastered chopping capsicum yet.)

Chop coriander and spring onions, 3 seconds, speed 6. Remove and put in bowl. Add baby spinach and drizzle a little bit of extra olive oil over it. I always do this with any green whether it be steaming or in salads,as it activates the fat soluble vitamins in greens.

Rinse out thermo jug then add dressing ingredients and whiz for 10 seconds, speed 6. Drizzle over salad and then mix dressing thoroughly  through the salad. Alternatively you could add all ingredients back into thermo jug and mix for 10 seconds speed 3 reverse. I Just did it by hand though.


Place rice and 1.5 cups water in a saucepan. Bring to the boil and stir, then turn right down until rice is just simmering. Cook for 12-14 minutes or until moisture is all absorbed. Fluff with a fork.  Dice spring onions and red capsicum. Rinse and chop coriander finely. Grate carrot. Put all ingredients in a big pretty salad bowl. Mix dressing ingredients in a separate bowl then pour over salad and mix thoroughly. 

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