Maybe this should be Curry #2 1/2. I used some of the frozen mushroom chunk rendang (from my last post) for this meal. I made up packet dosai mix, which happened to be vegan. The dosai were delicious with this curry. As you can see, I also did a quick tomato, cucumber and herb salad. There is also lime pickle and chutney for sambals plus a couple of spring rolls.
The spring rolls were a concession to M, who does not like curry. She had dosai, vegetables and spring tolls, hold the curry.
Tomato, Cucumber and Herb Salad
Serves 4 as a side dish.
1 small red onion (optional and not included due to Mr BrisVegan's aversion to raw onion)
1/2 small cucumber
1/2 bunch of chives
2 teaspoons diced coriander leaves (cilantro)
1 teaspoon diced mint
2 teaspoons white wine vinegar
pinch each salt and pepper
- Dice onion, cucumber and tomato, into 1/2 to 1 cm dice.
- Finely dice herbs.
- Mix all ingredients in a salad bowl.
- Refrigerate for 1/2 to 1 hour then serve.