Indian Egg and Potato Salad
Course: Lunch, DinnerCuisine: Gluten Free, Vegetarian, indianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
16
minutesThis tasty and simple salad is meat-free, making it a great recipe for vegetarians or as a lighter meal or salad option for all.
Ingredients
450 g new season potatoes, halved
225 g cauliflower
100 g whole green beans
4 large eggs
1 red onion, sliced
4 fresh tomatoes, quartered
420 g (1 x 420g can) chick peas, drained
- Dressing
1 tbsp lite mayonnaise
rind and juice of 1 lime
3 tbsp chopped fresh coriander
1 tbsp Mango chutney
1 tbsp medium curry paste
Naan bread – to serve (optional)
Directions
- Place the potatoes in a large pan of water, cover and bring to the boil, simmer for 5 mins. Meanwhile, place the eggs in a medium pan, cover with cold water and bring to the boil. Simmer for 6 mins, then drain. Crack and peel away the shells and quarter the eggs.
- Add cauliflower and beans to the potato pan and cook for 5 mins or until tender. Drain and rinse in cold water until cold. Place in a large salad bowl; add the eggs, onion, tomatoes and chick peas.
- Whisk all the dressing ingredients together with 45ml/3tbsp water. Just before serving, toss the dressing into the salad.
- Serve immediately with naan bread