Creamy Curry Rice Salad with Mandarins - Traditional German Recipe

🧂 Ingredients

• 1 cup rice

  200 g
• ¾ cup peas

  frozen, thawed
• 1.5 cup mandarins

  or pineapple, drained
• 1 cup corn

  drained ot thawed
• 1 red bell pepper

  finely diced
• 3 scallions

  finely chopped
• 6.2 oz vegan bologna sausage

  diced, or smoked tofu or chickpeas or white beans
• ⅔ cup dairy-free yogurt

  unsweetened
• ⅔ cup vegan mayonnaise
• 2 tsp curry powder
• 1 tsp garlic powder

  or 1 fresh garlic clove, pressed
• ½ tsp turmeric

  optional
• 1 tsp paprika or chili powder

  optional
• salt and pepper

  to taste
• fresh parsley

  finely chopped

Instructions

• 1 Cook the rice according to package directions in double the amount of water and
  ½ tsp salt for about 20 minutes, until the liquid is absorbed and the rice is
  'al dente'. Then let cool, loosening occasionally so it doesn't clump and stays
  fluffy (or use leftover rice from the day before).
• 2 Thaw the peas. Drain the mandarins and corn in a sieve. Finely dice the bell
  pepper, removing the seeds. Finely slice the scallions. Dice the vegan bologna
  sausage.
• 3 For the salad cream, mix the yogurt, mayonnaise, curry powder, garlic powder,
  turmeric, paprika or chili powder and some salt and pepper.
• 4 Put the vegetables, rice and curry sauce in a bowl and toss to combine.
  Carefully fold in the mandarins.
• 5 Taste and adjust seasonings if necessary.
• 6 Garnish with fresh parsley and enjoy!

Nutrition Info