Sweet Potato Salad
large sweet potato
sprig curry leaves
juice of 1 lemon
finely chopped fresh coriander
To make the vegan Sweet Potato Salad, scrub and wash the sweet potato. Cut into a 1/2” dice.
In a pan, heat the coconut oil. Fry cumin seeds until it crackles. Saute green chillies, curry leaves for a few seconds and throw in the diced sweet potato. Toss on high heat for 2 minutes.
Reduce flame, add salt, mix well and cook for 3-4 minutes.
Cover the pan for faster cooking.
Add the lemon juice, coconut and coriander and combine well.
Coarsely crush the roasted peanuts in a mortar pestle or using a rolling pin. Sprinkle this over the salad and give it a final toss.
Serve warm. Plain yogurt makes a good accompaniment to this salad. For a vegan option, use coconut yogurt.
You can try this recipe using new potatoes instead of sweet potatoes. Please note that the cooking time for the diced potatoes will be somewhat longer.
Add a handful of cooked grains to this salad to make it a heartier meal.