Cook the carrots, potatoes and cauliflowers: finely chop the carrots and potatoes. Chop the cauliflowers too. Put the carrots, potatoes and cauliflowers in a pot with water on heat. Let them cook for about 10 minutes so they get soft. You can also add some cooked chickpeas .I recommend reading the post about cooking chickpeas stovetop.
Prepare the canned corn and pea.
chop the onions and purple cabbage into small pieces.
Prepare the curry sauce: mix mayonnaise, yogurt, lemon juice, curry powder, oregano, thyme, salt and pepper together. Stir in the yogurt and mayo with a spoon until smooth before mixing them with the other ingredients.
Cook the noodles: put a pot of water on heat and then prepare the noodles according to the instructions written on them. I cook the noodles for about 5 to 10 minutes. If there’s a noodle spice in the package, add that too. After cooking, pour them in a colander.
Mix all the ingredients: add all the ingredients to the noodles and then pour the sauce. You can add a little olive oil or sesame oil too. Stir well.After mixing everything together you can eat the salad right after or you can put it in room temperature or the fridge for the ingredients to taste better.
Notes
Extra tips about curry noodle salad with mayonnaise
As I said earlier, if you didn’t have access to the ingredients for this curry noodle salad with mayonnaise, you can alternate any other ingredients. For example, if you don’t have purple cabbage at home, you can chop up some lettuce or even fresh aromatic herbs like parsley and use them.The following ingredients can be good alternatives to the ingredients of this recipe:
Cooked chicken fillet
Bologna (baloney)
Pickled cucumber
Cooked green peas
Fresh parsley, coriander or spinach
Curry powder is a mixture of following spices, so there’s no need to add these separately:
Turmeric
Black pepper
Cumin
Ginger
Cinnamon
Cardamom
Cloves and…
If you like spicy food you can add more pepper separately.