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Bombay potato and mango salad
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Delicious salad with curried potatoes, ripe mango, and creamy avocado for a vibrant flavor experience.
Ingredients:
  • 1kg sebago potatoes, peeled
  • 1 brown onion, thinly sliced
  • 87.50 gm tikka masala curry paste
  • 1 large tomato, finely diced
  • 40.00 ml natural sliced almonds, toasted
  • 10.40 gm shredded coconut
  • 20.00 ml chopped fresh coriander leaves
  • 1 large mango, chopped
  • 1 avocado, sliced
  • 62.50 ml plain Greek-style yoghurt
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan, cover the potato with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 12 minutes until just tender. Drain and let cool for 20 minutes before cutting into 4cm pieces.
  • In a large frying pan over medium heat, heat oil. Saute onion for 10 minutes until golden. Increase heat to medium-high. Stir in paste and cook for 1 minute until fragrant. Add tomato and cook for 2 minutes. Add potato and toss to coat. Cook for 12 minutes until potato is golden and crispy. Remove from heat and let stand for 10 minutes to cool.
  • Mix together almonds, coconut, and coriander in a bowl. Transfer the potato mixture to a serving bowl, then add mango and avocado. Season with salt and pepper, then sprinkle with the coconut mixture. Serve with yogurt and lemon wedges on the side.

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