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Kristy Hopkins
Curry piccalilly
A recipe for spicy curry-piccalilly: Always handy and tasty to have in stock.
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Ingredients
Directions
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Divide the cauliflower into small florets. Peel the winter carrot and cut into ½ x ½ cm cubes (brunoise).
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Halve the cucumber in the length. Remove the seeds and cut the flesh into small cubes ½ x ½ cm (brunoise).
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Remove the stalk of the green beans and cut into ½ cm pieces.
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Boil the vegetables in water with salt in 3 minutes until al dente. Drain.
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In the meantime, heat a frying pan without oil or butter and grill the curry powder for 30 seconds.
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Peel and grate the ginger. In a pan with a thick base, bring the vinegar to the boil with the ginger, curry and sugar.
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Mix the flour with the water. Stir through the vinegar and cook for 1 min on medium heat until the sauce is bound. Add the vegetables and cook for 1 more minute.
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Season the piccalilli with pepper and salt. Fill the pot with piccalilly. Immediately close and allow to cool down in reverse.
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Hang a card with name, month and year on the pot.
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Nutrition
300Calories
Sodium3% DV75mg
Fat0% DV0g
Protein10% DV5g
Carbs22% DV65g
Fiber40% DV10g
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