Sweet Potato Salad
Servings
2servings
Cook Time
15-20minutes
Servings
2servings
Cook Time
15-20minutes
Instructions
  1. To make the vegan Sweet Potato Salad, scrub and wash the sweet potato. Cut into a 1/2” dice.
  2. 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.
  3. Reduce flame, add salt, mix well and cook for 3-4 minutes.
  4. Cover the pan for faster cooking.
  5. Add the lemon juice, coconut and coriander and combine well.
  6. 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.
  7. Serve warm. Plain yogurt makes a good accompaniment to this salad. For a vegan option, use coconut yogurt.
Recipe Notes
  • 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.