Mango and Curried Sweet Potato Salad

Over the years, my sister and I have amassed the entire Ottolenghi cookbook library. When we're together, we find ourselves bookmarking his recipes and taking way too many grocery store trips. One weekend when mangoes were on sale, we made an adaptation of the Alphonso Mango and Curried Chickpea Salad from Plenty More. It was a hit. Instead of chickpeas, we used roasted sweet potatoes and created an Indian-spiced coconut dressing that would be great on other salads and roast vegetables, so don’t worry if you have extra. 

 Mango and Curried Sweet Potato Salad | Gluten-free and vegan. | Loveleaf Co.

Mango and Curried Sweet Potato Salad

INGREDIENTS

THE 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
  • 1 large onion, sliced
  • 1 large mango, diced
  • 1 jalapeño chile, seeded and finely chopped
  • 1½ cilantro leaves, chopped
  • 2 oz baby spinach leaves
  • ¼ cup unsweetened coconut flakes
  • salt

COCONUT CURRY DRESSING

  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • ¼ teaspoon garam masala
  • ½ teaspoon curry powder
  • 3 tablespoons full-fat coconut milk (the thick part that separates from the water)

INSTRUCTIONS

SWEET POTATOES AND ONIONS

  1. 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 a rimmed baking sheet, and roast for 20-30 minutes, stirring halfway through, until golden brown. Set aside.
  2. Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begin to pop. Allow to cool and then use a spice grinder to crush them into a powder along with the curry, turmeric, sugar and ½ teaspoon of salt. Set aside.
  3. In the same pan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally.
  4. Add the spice mix to the onions and cook stirring for another 5 minutes until the onion is completely soft. Transfer to a large bowl and set aside.

COCONUT FLAKES

  1. Spread the coconut flakes evenly on a baking sheet and bake for 3-5 minutes until golden brown on the edges, checking frequently so they don't burn. Allow to cool.

DRESSING

  1. Make the dressing: mix all the ingredients in a small bowl and stir well to combine.

ASSEMBLY

  1. Add the sweet potatoes and cauliflower to the large bowl with the onion mixture and stir. Add the diced mango, chile, cilantro leaves and baby spinach and stir well. Add the desired amount of dressing, mix well, and top with toasted coconut.

NOTES

This might make extra dressing, depending on your taste preferences. If you have extra, use it on other salads or roasted vegetables.

Loosely adapted from Plenty More.