Old but not yet cold. We gave this traditional favourite a very mild curry twist, and voila! The carrot haters were asking for seconds.

Serves 20

YOU WILL NEED

• 11⁄2 kg medium carrots, peeled and cut into thin rounds
• 2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
• 2 cups (500 ml) water
• 1 T (15 ml) mustard powder
• 2 T (30 ml) cold water
• 1 cup (250 ml) sugar
• 2 T (30 ml) cornflour
• 1⁄2 cup (125 ml) cider vinegar
• 1⁄2 cup (125 ml) canola oil
• 1 T (15 ml) Worcester Sauce
• 1⁄4 cup (60 ml) lemon juice
• 4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
• 1 T (15 ml) Ina Paarman’s Vegetable Spice
• 2 onions, cut into half-moon slices
• 2 red chillies, cut into thin strips
• 1 x 200 ml Ina Paarman’s Ready to Serve Creamy Curry Sauce

METHOD

• Cook the carrots in the water together with the Vegetable Stock until just done, but still crisp.
• Mix the mustard powder with the 2 T (30 ml) of water and leave to stand.
• Mix the cornflour with the sugar.
• Add the sugar mixture and rest of the ingredients, as well as the mustard paste, to the carrots in the pot.
• Stir and bring to the boil and simmer for 3 minutes.
• Spoon into sterilised glass jars, cover with lids and place overnight in the fridge. It improves with standing at least overnight.

INA'S TIP

• The Copper Penny Salad must be packed and sealed into sterilised jars while still hot. It will keep for up to 2 months in a cool place.
• The flavour in the mustard powder develops in the water.
• Don’t miss this step out.

Feel free to contact Gansbaai Pharmacy to find out more!

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