Plant-based Curried Potato Salad, but make it creamy

Hello Friends, it’s been over 2 years since I shared a recipe blogpost, but surely you felt no shortage of incredible recipes out there on the internet. I’m making an effort to share the kitchen creativity that flows whenever I focus on it…

I love the cute little potatoes of Spring (yes of course we can get them year round as well.) This recipe was an in-the-moment creative enjoyment of what was ready-to-go in my kitchen.

You’ll see and taste the Ayurvedic spices, which add wonderful flavors and support your digestion.

As always, To Your Health and Enjoy!

Xx Jennifer

Plant-based Curried Potato Salad, but make it creamy …

Prep time: 30min Yield: 4-6 servings

Ingredients

1lb small Yukon or red potatoes, washed and sliced into bite sized wedges

1 1/2 tablespoons olive oil

1 small handful fresh curry leaves

1 teaspoon mustard seeds

2 teaspoons Divya’s Digestive Masala (see notes)*

1/4 teaspoon ground turmeric powder

1/2 teaspoon salt

1/2 cup fennel, thinly sliced (any part of the fennel is ok here, a nice way to use the stalky parts)

1/4 cup red onion, thinly sliced

2-3 tablespoons capers (to taste)

Cashew Lime Dressing

1/2 cup cashews, soaked in hot water for 30min-1hour

1/2 cup water

Juice of one lime

1 teaspoon salt

1 small Thai green chile, optional (deseeded)

Sea salt and Freshly crack black pepper to taste

Procedure

1. Place potatoes in a medium sized steamer basket, and steam the potatoes until fork tender, about 8 minutes. Remove the steamer basket and potatoes from the heat. Set aside and allow to cool.

2. While potatoes are steaming, heat oil in a small skillet. Add mustard seeds, curry leaves and spices. Gently fry until curry leaves crisp, mustard seeds pop, and spices release their fragrance. This only takes about a minute, watch carefully and careful not to burn. Remove from heat and set aside to cool.

3. Thinly slice the fennel and red onion.

4. Place the potatoes in a medium sized mixing bowl. Add the curry leaves and spice mix, gently fold in to evenly coat the potatoes. Add in the fennel, red onions and caper. Set aside.

5. Place cashews in a small blender along with water, lime juice, salt and Thai green chile (if using). Blend on high, scraping down the sides as needed, until smooth and creamy. Add water if necessary. We want a nice creamy dressing consistency. Adjust salt and lime to taste.

6. Pour about a half cup of the cashew dressing over the potatoes and gently fold to combine. Adjust to taste and finish with freshly cracked black pepper. (Save the remaining dressing in a small glass jar.)

7. Serve at room temperature and enjoy!

8. Store any leftovers in a sealed glass jar for up to 2 days. Fresh is best always

*Divya’s Digestive Masala Spice

This Digestive Masala is from my Ayurvedic Chef teacher Divya Alter. You can find it in her first cookbook, which I highly recommend, What To Eat For How You Feel: 100 Seasonal Recipes, p223.

If you do not have access to all these spices you can simply and use 1 teaspoon of each: coriander, cumin and fennel seeds, freshly ground in a spice grinder. These spices work on supporting digestion, a great addition to so many dishes!

Ingredients

2 tablespoons coriander seeds

2 tablespoons fennel seeds

2 teaspoons cumin seeds

2 teaspoons kaljoni seeds (aka black cumin seeds)

1 teaspoon ground turmeric

Procedure

Place all ingredients in a spice grinder and grind to a fine powder. Store in a clean, dry airtight glass jar (ideally away from light).

I hope you enjoyed this recipe. Please leave any questions or comments below. Be well!