Coconut Samosa Potato Salad

Coconut Samosa Potato Salad

Coconut Samosa Potato Salad

For those of you out there that haven’t heard of Salad Samurai by Terry Hope Romero I can’t recommend it highly enough. It is definitely in my top 5 vegan cookbooks and it has totally transformed my idea of what a salad is! Everything I have made from it has been utterly delicious and everyone I have made things for has been totally impressed too. If, when you think of salads, you think of a bit of iceberg, tomato and cucumber then you definitely need to check this book out! It is split into different sections for the seasons and there are also sections for toppings and dressings so you can make your own salad creations if you wish. I think the most interesting

discovery for me was warm salads which was not really something that was in my repertoire until the last year. The list of ingredients can be a bit daunting but I really recommend giving it a try. This, warm curry, salad is perfect for carb loading the night before a run or tucking into when you get back. Protein packed chickpeas, peas and cashew nuts boost the nutritional content and the potatoes make it really filling and satisfying too. It’s totally delicious!

Potato Salad
  • 2 lbs russet potatoes
  • 1 cup fresh or frozen peas
  • 1 cup chickpeas
  • 1 red onion finely diced
  • 1 ½ cups coriander
  • ½ cup fresh mint (I didn’t use mint as it’s not a flavour I’m personally not that keen on!)
  • ¾ cup unsalted cashews
Warm Curry Dressing
  • 3 tablespoons of vegetable oil
  • 6 curry leaves (leave out if you can’t find them)
  • 4 tsp curry powder
  • 1/3 cup freshly squeezed lime juice
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • Salad Garnish
  • 2 cups of gently crushed papadum (I didn’t use this)
  • ½ cup toasted, unsweetened coconut flakes (I’ve made it with & without coconut, both were delicious!)
  • 1 tbsp garam masala
  1. Scrub or peel potatoes. Dice into 1 inch cubes, transfer to large pot & cover with 3 inches of water. Bring to a boil over a high heat, reduce heat to medium and simmer for about 25 minutes or until tender & easily pierced with a fork.
  2. About 2 minutes before the potatoes seem to be done, stir in the peas & cook until bright green but firm. Drain & set aside the potatoes & peas.
  3. Prepare the dressing: Heat the oil in a small saucepan over a medium heat. Add curry leaves & fry for about 1 minute until crisp, & turn of the heat. Stir in the curry powder to gently cook the spices in the oil & set aside to cool for 1 minute. Whisk in the lime juice, cayenne & salt.
  4. Transfer the potatoes & peas to a large serving bowl & add the chickpeas, onion, coriander, mint & cashews. Pour the dressing over the salad & mix well. Heap on the crushes papadum & coconut & dust the top of the salad with garam masala. Serve away!


Thanks to Terry for permission to use her recipe.

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