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
- 1 1/2 pounds sweet potatoes (any color)
- 1/2 pound asparagus
- 2 tablespoonsEnlightened Curry Powder (or a homemade variation)
- 1/2 cup coconut milk
- Salt to taste
- Herbs to garnish as desired
Instructions
- Peel sweet potatoes and cut into bite sized cubes. Snap or cut woody ends off asparagus and cut into 1 inch pieces.
- Bring a large saucepan of water to boil. Add sweet potatoes, plus 1 teaspoon salt, and boil for 6 minutes.
- Add asparagus and boil for 2 more minutes.
- Drain and discard water.
- Add curry powder and coconut milk. Toss to coat and distribute seasoning.
- If serving as a cold salad, transfer to a covered dish and refrigerator for at least 1 hour.
- Garnish with fresh parsley, cilantro, and/or chives.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Salad
- Cuisine: Nepalese