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.