My husband and I love tandoori chicken – especially during BBQ season – but don’t always want a heavy meal of rice and other traditional Indian dishes. I had for a few years been on the lookout for a side dish that was lighter but still a nice pairing with the flavourful spices of the chicken.
This Curried Sweet Potato Salad is lovely with the chicken, but also make a nice lunch dish on its own. I picked up the recipe here – the blogger admitedly had ‘skinnied’ it down from the original she was working with. I have added a tad more oil (the sweet potatoes do better in the oven that way) and a bit more honey in the dressing (which I found a smidge bland otherwise). I also use more of the red onion and red pepper than the original. Its still a simple and healthy dish and definitely delivers on flavour.
I’m posting this to the blog upon request after my husband took it to his office pot luck last week – not the first time I’ve been asked for the recipe…
For the Salad:
2 LARGE SWEET POTATOES
1/2 RED ONION
1 RED PEPPER
4 CUPS BABY SPINACH
3 TBSP OIL – I use Canola, but you can use any neutral flavoured oil
2 TBSP BROWN SUGAR
1 TSP CUMIN – It is well worth roasting and grinding fresh!
1 TSP CURRY POWDER
1/2 TSP SALT
2 TBSP OIL
2 TBSP APPLE CIDER VINEGAR
1 TSP CUMIN
1 TSP CURRY POWDER
1 TSP SALT
2 TSP HONEY
Peel and chop the sweet potatoes into 1 inch chunks. Toss with the oil, sugar, cumin, curry powder and salt. Spread out on a baking sheet and bake at 400 degrees until browned and soft (approx 20 min).
While the sweet potatoes are roasting, thinly slice the onion and red pepper.
Combine dressing ingredients in a large bowl and add the sliced onion and red pepper leaving them to soften.
Remove sweet potatoes from oven and toss well with the onion and red pepper mixture.
Spread the spinach on a large serving platter and pile the sweet potatoes, onion and red peppers on top to serve.
Prep Time: 10 min
Cooking Time: 20 min