Coronation Potatoes With Mango, Raisins and Almonds
- Serves: 6
- Difficulty: easy
As you all loved the avocado potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends.
175g cashews (soaked in water for at least 4 hours, then drained)
1kg new potatoes
5 tablespoons of desiccated coconut
1 ripe mango
80g flaked almonds
30g fresh coriander
1½ tablespoons of tamari
1½ tablespoons of curry powder
1 lemon, juiced
½ teaspoon of cinnamon
½ tablespoon of garam masala
¼ teaspoon of cayenne pepper
180ml of water
salt and pepper
Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.
Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.
In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.
Stir the sauce through the potatoes before serving.