Digging up over a kilo of salad potatoes, and having a vegetable samosa for lunch from a family butcher, gave me the idea of a samosa potato salad. OH thought it a bit dry to have for lunch at work, so I added a cashew and tamarind cream. It is ideal for a packed lunch as nothing in it needs to be kept cold. And for those following Zoe Health, the plant count is over 20, with 10 in the garam masala alone!
Serves 4
Samosa Potato Salad
1kg cooked salad potatoes
1 tbsp light olive oil
1 large onion
2 cloves of garlic, peeled and crushed
2 medium carrots, grated
200g frozen peas
100ml recently boiled water
1 tbsp curry powder
1 tbsp garam masala
2 tbsp mixed seeds (optional)
Cashew & Tamarind Cream
50g cashews
100ml recently boiled water
1 tbsp tamarind sauce or lemon juice
1 small garlic clove
1 tbsp extra virgin olive oil
Boil the salad potatoes whole for 10-20 minutes, drain, and leave to cool.
Fry the onion in the light olive oil a large saute pan over a medium heat until golden brown.
Stir in the garlic and grated carrot and fry for a few minutes.
Add the peas and hot water.
Simmer gently whilst you cut the potatoes into bite sized pieces into the pan. Sprinkle over the seeds if using and mix well.
If making cashew cream, soak the cashews In 100ml boiling water. Once cool enough to handle, place all the cashew cream ingredients into liquidiser cup and blend until smooth and pourable like single cream.
Serve hot or cold.
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