I love the combination of curry and fruit! A salad is perfect to bring those two ingredients together. The chopped apple gives this salad a crunch, the curry dressing adds so much flavour and makes it super creamy. I often boil my veggies and rice in the same pot. For this recipe simply add the peas and celery to the pot, about 5 minutes before the rice is cooked, than drain everything. This method is perfect, if you are preparing a big batch or feel lazy about doing the dishes. I sprinkled my salad with chilli flakes, because I like it spicy. You can also try it with sunflower or pumpkin seeds.


(2 servings)

110g wholegrain rice (uncooked)

600g frozen green peas

1 medium celery stalk

1 apple

For the dressing

1/2 tsp curry spice

2 tbsp honey

4 tbsp yogurt

1tsp oil (I used rapeseed)

lime juice from 1/2 lime

salt and pepper to taste


Boil the rice according to package instructions. Add chopped celery and peas to the pot, a couple of minutes before the rice is cooked. Drain everything.

Transfer the rice and vegetables into a large bowl. Cut the apple into small pieces and add to the bowl.

In a separate, small bowl combine the ingredients for the dressing. 

Mix the dressing with the rice salad. Serve immediately or store in the fridge. Enjoy!

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