<http://schema.org/recipeInstructions>
" 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22955/curried-vegetable-salad-257/?magazine=redbookmag>