INGREDIENTS
8 ounces cauliflower florets
8 ounces small fresh okra, stems trimmed
3 carrots, peeled and diced
2 teaspoons olive oil
2 teaspoons curry powder
¾ cup water
1/3 cup plain yogurt
1/3 cup mango chutney
1 cup frozen peas, thawed
1 mango, peeled, seeded, and diced
1/3 cup red onion, diced
1 teaspoon salt
½ teaspoon pepper
3 cup cooked jasmine rice
½ cup salted roasted cashews
Boston lettuce leaves
DIRECTIONS
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.
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.
Spoon salad onto lettuce-lined plates.