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Nutrition: per serving

  • kcal170
  • fat14g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein1g
  • salt0.08g
    low
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Method

  • step 1

    Combine all the ingredients and season.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.9 ratings

Emma_JH

A star rating of 4 out of 5.

This is okay - I recommend leaving it for half an hour or so to let the flavours mingle.

clamlett

Yum, very nice side for a curry.

cjcarman

A star rating of 5 out of 5.

made this last night and it was a huge hit. very flavourful. (however, i neglected to get mint, so we had a mint-less version - but wonderful nonetheless.)

nafarros

A star rating of 5 out of 5.

Delicious, unusual and easy to make.

lizleicester

A star rating of 5 out of 5.

Loved by even the non-carrot, non-salad eaters present! I doubled the quantities and 8 of us polished off every last morsel with Tandoori Roast chicken and the spiced rice recommended.

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