10-Minute Curry Rice Salad

A quick curry rice salad made with cooked rice, peppers, peaches and a creamy curry dressing with chutney and mild curry powder. Ready in 10 minutes and ideal for braais, BBQs, potlucks or packed lunches.

📝 Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons fruit chutney (like mango or peach)
• 1-2 tablespoons lemon juice (to taste)
• 1 tablespoon olive oil
• 1 tablespoon mild curry powder
• 1 teaspoon sugar
• 2 cups cooked rice (white or brown)
• 1/2 red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 1 small onion, finely diced (or shallot)
• 110 grams (4oz) tinned peaches, roughly chopped (properly drained)
• salt and black pepper to taste

👨‍🍳 Instructions

1. 1Add the mayonnaise, fruit chutney, 1 tablespoon lemon juice, oil, curry powder and sugar to a bowl.
2. 2Whisk until smooth and there are no small lumps of curry powder left. Taste the dressing and add more lemon juice if you want it sharper.
3. 3Add the cooked, cooled rice, diced peppers, onion and drained peaches to a large mixing bowl.
4. 4Spoon over the dressing and gently fold everything together until the rice is evenly coated. Try not to mash the rice or break up the peaches too much.
5. 5Taste and adjust with salt, black pepper or a little extra lemon juice if needed.
6. 6Transfer to a serving bowl and finish with extra peach slices, black pepper or chopped fresh herbs, if you like. Serve chilled or at room temperature.