This sweet potato salad recipe with almonds and curry spices makes for a fantastic combination. Salads are simple, but can provide you with lots of different flavors and textures.
Curried Sweet Potato with Almonds
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large salads
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Ingredients
- 2 small sweet potatoes, cubed
- 2 Tbsp sliced almonds
- 2 green onions, chopped
- ¼ tsp cumin*
- ¼ tsp coriander*
- pinch of cayenne*
- pinch black pepper
- 1 large bunch leaf lettuce, torn
- 1 tsp olive oil
- 1 tsp lemon juice
- *or 1 tsp Indian Spice Mix – Homemade Spice Mixes – or curry powder
Directions
- Bring a large pot of lightly salted water to a boil and cook the sweet potatoes until just barely soft, 5-10 minutes
- While they are boiling, toast the almonds in a toaster oven or a frying pan, with no oil, for 4-5 minutes. When they start to get really fragrant, they are done. Slice them roughly, along with the green onions. When the sweet potatoes are done, drain them, then add the almonds and green onions to the pot. Sprinkle the curry powder or individual spices over the potatoes, and stir them to coat.
- Tear the lettuce in a separate salad bowl. Sprinkle the oil and lemon juice over the greens, and toss. Place them on plates and top them with the sweet potato mixture.
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