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Curry Sweet Potato and Asparagus Salad (AIP)


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  • Author: Jaime Hartman
  • Total Time: 18 mins
  • Yield: 6 servings 1x

Description

This potato salad is inspired by a seasonal “tarkari” and can also be enjoyed hot. Be sure to use a compliant curry powder if you need it to be AIP compliant.


Ingredients

Scale

Instructions

  1. Peel sweet potatoes and cut into bite sized cubes. Snap or cut woody ends off asparagus and cut into 1 inch pieces.
  2. Bring a large saucepan of water to boil. Add sweet potatoes, plus 1 teaspoon salt, and boil for 6 minutes.
  3. Add asparagus and boil for 2 more minutes.
  4. Drain and discard water.
  5. Add curry powder and coconut milk. Toss to coat and distribute seasoning.
  6. If serving as a cold salad, transfer to a covered dish and refrigerator for at least 1 hour.
  7. Garnish with fresh parsley, cilantro, and/or chives.
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Category: Salad
  • Cuisine: Nepalese