Indian Spiced Potato Salad with Turmeric Mayo

Indian Spiced Potato Salad with Turmeric Mayo

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, March 22, 2020.
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Ingredients

Potato Salad

  • 800g potatoes, diced 3cm
  • 1 Tbsp potato curry spice
  • 1 pack green beans
  • 1/2 telegraph cucumber, peeled into ribbons
  • 2 tomatoes, sliced into 1cm wedges
  • 1/2 pack baby spinach

Chickpeas

  • 2 cans chickpeas, drained & rinsed
  • 1 pack vegan korma curry paste
  • 1 cup coconut milk

Vinaigrette

  • Juice of 1 lemon
  • 1 tsp potato curry spice
  • 1 tsp maple syrup or brown sugar
  • 1 tsp soy sauce
  • 1 1/2 Tbsp olive oil

To Serve

  • 1 pack vegan turmeric mayo
  • 1 pack cashews

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook potatoes. Toss potatoes on a lined oven tray with first measure of potato curry spice and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
  2. Meanwhile, cook chickpeas. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chickpeas for 2-3 minutes, until starting to brown. Add korma curry paste and cook for 1 minute, until fragrant. Add coconut milk and cook for a further 2-3 minutes, until thickened slightly. Season to taste.
  3. Prep & cook beans. Cook beans in pot of boiling water for 2-3 minutes, until tender. Drain and rinse with cold water.
  4. Prep remaining salad veggies.
  5. Make vinaigrette & finish salad. In a large bowl, combine all vinaigrette ingredients together. Season to taste. Just before serving, toss beans, cucumber, tomato and spinach through vinaigrette.
  6. Serve turmeric mayo topped with potato salad, chickpeas and cashews.

Nutritional Information

Energy 2845 kj
680 kcal
Protein 19.0g
Carbohydrate 72.2g
Fat 32.7g