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Curried Vegetable Salad

  • 4servings
  • 48minutes
  • 440calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) cauliflower florets

  2. 8 ounce(s) small fresh okra , stems trimmed 3 carrots , peeled and diced 2 teaspoon(s) olive oil

  3. 2 teaspoon(s) curry powder

  4. 3/4 cup(s) water

  5. 1/3 cup(s) plain yogurt

  6. 1/3 cup(s) mango chutney

  7. 1 cup(s) frozen peas , thawed 1 mango , peeled, seeded, and diced 1/3cup(s) red onion , diced 1 teaspoon(s) salt

  8. 1/2 teaspoon(s) pepper

  9. 3 cup(s) cooked jasmine rice

  10. 1/2 cup(s) salted roasted cashews

  11. Boston lettuce leaves

Instructions Jump to Ingredients ↑

  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.

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