Vegan Foods

Meera Sodha’s Vegan Recipe for a South Indian Style Potato Salad | Vegan food and drink



Tmix the words party and food, and it’s like traveling to the 80s, when, as a family, we were partying. The key with food was to have a few great things that could be done in batches and ahead of time, leaving you free to play the spoons for your friends and guests to help themselves to. In this regard, these potatoes fit in perfectly with the brief: they can be eaten hot or cold, enlarged, prepared earlier, and pair well with all kinds of other flavors and dishes. In short, they are on your side, they also want to party.

Tamarind, coconut and cashew potato salad

You will need some fresh curry leaves here, for the citrus and smoky notes they bring to the dish. You can buy them in Asian food stores, or order them online. Go big, buy a big bunch, peel off the leaves, store in a plastic container, and freeze until you need it. If you can’t find any, leave them out – the potato salad won’t be the same, but it will still be tasty.

Preparation 10 minutes
cook 30 minutes
Serves 4-6

1kg of small new potatoes, wash
3 tablespoons of coconut oil
¾ tsp black mustard seeds
1 teaspoon of cumin seeds
10 fresh curry leaves
5 large shallots (300g), peeled, halved and thinly sliced
3 cloves of garlic, peeled and crushed
2 cm of fresh ginger, peeled and grated
2 green peppers, finely chopped
2 large handfuls (100g) cashews
1¼ teaspoon fine sea salt, or to taste
2 teaspoons of tamarind paste
200 ml coconut milk

Cut the potatoes into bite-sized chunks, put them in a pot of water and bring to a boil. Lower the heat, cook for about 10 minutes or until tender, then drain and let cool.

Put the oil in a large skillet over medium heat and, when hot, add the mustard and cumin seeds and the curry leaves. When the seeds begin to wiggle and the curry leaves become crisp, add the shallots and cook, stirring, for about eight minutes, until they begin to brown.

Add the garlic, ginger, chilies and cashews and cook, stirring regularly, for another two minutes. Add the potatoes in a single layer and salt, increase the heat to high and fry for about five minutes, stirring once, until the potatoes are lightly browned.

Stir in the tamarind paste, pour in the coconut milk and cook, stirring regularly, until all the coconut milk has evaporated and turned into a sticky frosting. Serve hot, at room temperature, or cold as part of a party spread.