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CURRIED SPUD LITE POTATO SALAD

PREP TIME: 15 MINS

COOKING TIME: 6 MINS

SERVES: 6

INGREDIENTS


750g baby Spud Lite potatoes, halved & quartered
1 cup frozen peas, thawed
1 Lebanese cucumber, deseeded & diced
½ punnet cherry tomatoes, halved
½ small red onion, thinly sliced
1/3 cup coriander leaves, roughly chopped
1 teaspoon nigella seeds* (optional)


Dressing

½ cup vegan coconut yogurt
2 teaspoons Korma curry paste (eg. Pataks)
½ teaspoon lime zest
Salt flakes and freshly ground black pepper

METHOD


1. Place potatoes in a pot of boiling water and cook for 5-6 minutes or until just tender. Add peas for final 2 minutes of cooking. Remove pot from heat, drain and refresh under cold water.

2. Meanwhile for the dressing, combine all the ingredients together in a small mixing bowl, stirring until well combined. Cover and set aside until required.

3. Place cooked drained potatoes and peas in a medium mixing bowl. Add dressing, tossing until well coated. Add cucumber, tomatoes, onion and coriander, tossing to combine.

4. To serve, sprinkle over nigella seeds.

NOTE – * also known as black cumin seeds.

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