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Achards de Legumes    Veg  CD  ACC  25mins plus cooling

Serves 4     Cold   Vegetarian  Vegan Vegetables   Accompaniment  Gluten Wheat Dairy free  Eggless  Madagascar  African  Africa

225g/8oz Carrots, cut into Julienne
225g/8oz White Cabbage, finely shredded
225g/8oz small Cauliflower Florets
225g/8oz French Green Beans, thinly sliced on the diagonal
1 tbsp Vegetable Oil
50g/2oz Fresh Root Ginger, coarsely grated
4 large Chilli Peppers, deseeded and shredded
1 large Onion, chopped
1 heaped teasp Curry Powder (check ingredients label)
The juice of 1 Lemon


1. Place the carrots, cabbage, cauliflower and green beans in a medium saucepan, cover with water, season with salt then bring to the boil and cook for just 1-2 minutes until the vegetables are tender crisp. Drain well and set aside.

2. Heat the oil in a saucepan, add the ginger, chillies, onion and curry powder and cook, stirring for 2-3 minutes.

3. Add the drained vegetables and cook over a high heat for 1 to 2 minutes.

4. Add the lemon juice mix well then remove from the heat and allow to cool. Serve as an accompaniment.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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