Curried Vegetable Salad

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Curried Vegetable Salad

 

 

A simple salad supper

 

Serving: 4

Cook Time: 30 minutes (includes rice)

Total Time: 48 minutes

 

 

 

 

 

8 oz. each cauliflower florets and small fresh okra, stems trimmed

3 carrots, peeled and diced

2 tsp. each olive oil and curry powder

3/4 cup water

1/3 cup each plain yogurt and mango chutney

1 cup frozen peas, thawed

1 mango, peeled, seeded, and diced

1/3 cup diced red onion

1 tsp. salt

1/2 tsp. pepper

3 cups cooked jasmine rice

1/2 cup salted roasted cashews

Boston lettuce leaves

 

 

 

 

 

1. Bring a large pot of salted water to a boil; add cauliflower. Cook 4

minutes, or until firm-tender. Remove with a slotted spoon to a colander;

rinse under cold water. Add okra and carrots to boiling water; cook 2

minutes, or until okra is bright green and vegetables are crisp-tender;

drain in colander. Refresh vegetables under cold water to stop the cooking.

 

2. Heat oil and curry in a small saucepan over medium heat. Cook, stirring,

2 minutes, or until fragrant; stir in 1/4 cup of the water and cook 2

minutes longer. Scrape mixture into a large bowl; whisk in yogurt, chutney,

and enough of the remaining 1/2 cup water to thin dressing. Add cooked

vegetables, peas, mango, red onion, salt, and pepper; toss. Stir in rice and

cashews.

 

3. Spoon salad onto lettuce-lined plates.

 

 

 

 

 

Based on individual serving.

 

 

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