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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe that has its beginnings in Pune, India......but fell into a San Diego, Ca. kitchen! Himanshu is a vegetarian who hates vegetables! Boy, do I have to create to please him! Ingredients:
1 1/2 tablespoons plain yogurt (can use mayonnaise but different flavor) |
1 large lime, juice of |
1 large lime, zest of |
3 tablespoons fresh cilantro, chopped |
2 tablespoons mango chutney (jarred) |
1 -2 tablespoon curry paste (medium heat) |
3 tablespoons water |
1 lb small red potato, halved |
4 large eggs, hard-cooked, peeled and quartered |
1 small cauliflower, stems removed |
4 -5 ounces fresh green beans, tipped and halved |
1 medium red onion, halved and thin sliced |
2 large tomatoes, cut in 1/8th |
15 ounces chickpeas, rinsed and drained |
Directions:
1. Whisk the first seven ingredients together and set aside.
2. Bring pot of cold salted water containing potatoes to a boil, lower heat and simmer for 5 minutes.
3. Add cauliflower and beans to pot and cook another 5 minutes or until tender.
4. Drain and rinse in cold water. Drain again.
5. Place in large bowl. Add eggs, onions, tomatoes, and chickpeas.
6. Toss with dressing just prior to serving.
7. * I serve Hima first, then add the eggs to salad.
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