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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Vegetable salads are an important feature of Indian vegetarian meals, usually served as first course before the rest of the meal. You'll love this interesting mix of vegetables and curry. It makes a salad that's pretty to look at, as well as delightful to eat. Ingredients:
3 cups cauliflower, cut into flowerets |
2 large turnips, peeled, quartered and then sliced 1/4 inch thick |
1 cup carrot, sliced crosswise 1/4 inch thick |
1 large green bell pepper, cut into strips |
1/3 cup vinegar |
1/4 cup firmly packed brown sugar |
1/4 cup water |
1 tablespoon vegetable oil |
2 teaspoons curry powder |
1/8 teaspoon pepper |
Directions:
1. Combine vegetables in a large saucepan.
2. In a small bowl, combine remaining ingredients. Pour over vegetables and mix well. Bring mixture to a boil over medium heat. Reduce heat to medium-low, cover and simmer 8 to 10 minutes or until vegetables are tender-crisp, stirring several times.
3. Cool slightly, then chill. Serve cold.
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