Curry night sides: citrusy carrot salad with herbs and toasted almonds
A few weeks back I held a curry night at my place to catch up with a bunch of friends before heading home to Australia for a somewhat impromptu holiday-slash-food-odyssey. Curry nights are a great low maintenance dinner party to throw especially on a cold wintery evening because you’re bound to get a fantastic selection of curries from around the world with very little preparation.
Curry nights come with a set of rules – everyone brings their best homemade curry, a side and something to drink. The host provides some rice for all.
With 7 people at this curry night we ended up with a very exotic selection of 4 curries and sides:
- Malaysian beef rendang
- Indian/English chicken tikka masala
- Indian saag paneer
- Indian chicken rogan josh
- Carrot salad
- Naan bread
- Chutneys and garnishes
Although we had the best intentions to photograph all of the curries – we even set up the photography studio – we only managed to shoot the carrot salad since it had already been prepared from the start of the night. It is not easy to style and shoot 4 curries and sides with 7 hungry people waiting to dig in.
But here’s the recipe for Laurel’s refreshing side – carrot salad with herbs and toasted almonds. She adapted it from the new book, Jamie’s 30 minute meals, which based on my experience is more like Jamie’s 1 hour meals (if you don’t prepare food at professional chef speed!)
Citrusy carrot salad with herbs and toasted almonds
1 handful of flaked almonds, toasted
5-6 carrots, washed, trimmed and coarsely grated
1 fresh red chilli, stalks and seeds removed
1 handful of fresh coriander, chopped
1 2cm piece of fresh ginger, peeled and finely chopped
1) Toast the almonds by tossing in a frying pan until they are golden. Put them aside in a small bowl
2) Place the carrots, chilli, 2/3 of the coriander, ginger in a large serving bowl and mix together
3) Drizzle a good amount of olive oil over the salad and add a pinch of salt
4) Finely grate a little lemon zest into the bowl
5) Squeeze lemon juice to taste
6) Toss the salad
7) Garnish with the remaining coriander and toasted almonds
Serves 6-8 as a side with plenty of curries!