Curried Sweet Potato Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 quart Water |
| 12 ounce Sweet potato (peeled and cut into 1/4 inch dice) |
| 2 quart Ice water |
| 1 Medium stalk Celery, raw (diced) |
| 1 large Green onions (thinly sliced crosswise) |
| 1/2 lime yields Lime juice, raw |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Curry powder |
| 1/2 tsp. Ground coriander |
| 1/2 tsp. Garam masala |
| 1/8 tsp. Salt |
Instructions
When the water begins to boil, add the diced sweet potato and reduce the heat to medium.
Simmer for 10 to 12 minutes until the sweet potato is only slightly soft.
Drain the hot water and add the cooked sweet potato to the ice water.
After about 10 minutes, drain the ice water and place the sweet potato in a small mixing bowl.
Add the celery, green onion, lime juice, olive oil, curry powder, coriander, garam masala, and salt.
Fold together gently and chill well.
Note that this can be served chilled or gently reheated in a microwave for 90 to 120 seconds and served warm.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The balance between the sweetness of the sweet potato, the spices, rich olive oil, onion, and celery is deceptively simple. This dish makes a great accompaniment to almost any main course.