Twice cooked curry potatoes salad

I wish I had time to post this before Valentine’s day because I think there’s 3 major ways to show your partner you love them: pasta, pizza and potatoes.

I made this easy and hearty salad on Friday night after work and it worked out a treat – beautiful, soft, tender potatoes, warming curry spices, a bit of crunch from the cabbage and fresh herbs.

Most of you would probably have a fair few set ways you enjoy your potatoes! Add this one to the list. It’s great on it’s own with marinated tempeh, and it also makes a beautiful side salad.

Twice cooked curry potatoes salad

Serves 2-3

Ingredients

  • 9 small-medium potatoes, cut into wedges
  • 1 big handful shredded red cabbage
  • 1 handful each: chopped fresh parsley, chopped fresh coriander, chopped fresh basil
  • 2 TBSP olive oil
  • 1/3 cup water
  • 2 tsp curry powder
  • 10 curry leaves
  • 2 TBSP lemon juice
  • seasoned tempeh to serve

Steps

  1. Preheat the oven to 200C and line a tray with baking paper.
  2. Bake the potato wedges for 15 minutes in a fan forced oven.
  3. Add 2 TBSP olive oil to a medium large pan.
  4. Add the baked potatoes to the pan with the water, curry leaves and curry powder. Toss to coat.
  5. Cover with a lid and cook covered for 10 minutes on medium heat.
  6. Remove the lid, stir and continue to cook until the water evaporates.
  7. While the potatoes are cooking add the cabbage and fresh herbs to a big bowl.
  8. Add the potatoes and lemon juice the bowl and toss.
  9. Serve warm with marinated/seasoned tempeh.
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