Eating Pegan | Spinach, Mango And Curried Sweet Potato Salad

Spinach, Mango And Curried Sweet Potato Salad

1 small cauliflower, broken into small florets
3 small sweet potatoes, diced
2 tablespoons olive oil
salt and pepper
1 teaspoon coriander seeds
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon curry powder
½ teaspoon ground turmeric
1 teaspoon sugar

  • Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the diced sweet potatoes and cauliflower with olive oil, a bit of salt and pepper. When preheated, spread the sweet potatoes and cauliflower evenly on rimmed baking sheet, and roast for 20-30 minutes, stirring halfway through, until golden brown. Set aside.
  • Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.
  • Use a spice grinder to crush them into a powder along with the curry, turmeric, sugar and ½ teaspoon of salt. Set aside.
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