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Coconut Samosa Potato Salad (from Salad Sam!)
TERRY HOPE ROMERO16Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. russet potatoes
- 1 cup frozen peas (or fresh)
- 1 cup chickpeas (cooked, half of a 14 ounce can)
- 1 red onion (peeled and finely diced)
- 1 1/2 cups cilantro leaves (lightly packed, roughly chopped)
- 1/2 cup mint (lightly packed, roughly chopped)
- 2/3 cup roasted unsalted cashews (roughly chopped)
- 3 Tbsp. vegetable oil (mild flavored, such as grapeseed)
- 6 curry leaves (roughly chopped, leave out if you can’t find them)
- 4 tsp. hot curry powder (or mild)
- 1/3 cup lime juice
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 2 cups chips (gently crushed toasted papadam)
- 1/2 cup toasted unsweetened coconut (shreds, see East West Corn Salad, page XX, for tips on toasting coconut)
- 1 Tbsp. Garam Masala
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