Curried Tomato & Pepper Salad
Clock Image
Prep: 15 mins
Cook: 5 mins
Packed full of super food goodness, both turmeric and cumin are famous tummy soothers, the colourful pepper and tomatoes are packed with Vit C and the sprouts are bursting full of energising protein (and delicious crunch).
This recipe is a:
See this week's box.
171 kcal
(per portion)
Ingredients you'll need
  • 250g tomatoes
  • 1 red pepper
  • 1 garlic clove
  • A handful of curry leaves
  • 2 tsp cumin seeds
  • 227g mixed bean sprouts
  • 1 tsp turmeric
  • 1 lime
  • A handful of coriander
Step by step this way
  • 1.

    Halve the tomatoes. Cut your pepper into 1cm-thick slices - flick out the seeds and discard the stem when you get to it. Peel and slice your garlic.

  • 2.

    Set a large frying pan over high heat. Add the veg, garlic, curry leaves and cumin seeds. Cook just a min or two, till just warm and lightly charred. Tumble onto a large serving platter or individual dishes.

  • 3.

    Add the bean sprouts. Gently mix through the warm veg. Dust the turmeric and a pinch of salt and pepper over. Grate the lime zest over. Squeeze a good bit of juice over. Gloss with oil.

  • 4.

    Roughly chop the coriander. Sprinkle it over the top.