Curry Dense Bean Salad (Print Version)
# Ingredients:
→ Potato and Chickpea Base
01 -
1 ½ lb baby potatoes, quartered/halved depending on size
02 -
2 tablespoon olive oil, divided
03 -
15 oz can chickpeas, drained and rinsed
→ Potato and Chickpea Spice Blend
04 -
2 teaspoon garam masala
05 -
1 teaspoon dried thyme
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon salt
08 -
½ teaspoon ground cloves
09 -
½ teaspoon black pepper
→ Peppers and Spice Blend
10 -
4 cloves garlic, minced
11 -
½ inch ginger root, grated
12 -
1 tablespoon curry powder
13 -
½ teaspoon salt
14 -
¼ teaspoon ground allspice
15 -
¼ teaspoon chili flakes
16 -
⅛ teaspoon ground nutmeg
17 -
2 bell peppers, any color, thinly sliced
18 -
1 tablespoon red wine vinegar
→ Salad Assembly
19 -
15 oz can cannellini beans, drained and rinsed
20 -
1 pint cherry tomatoes, halved
21 -
4 baby cucumbers, thinly sliced
22 -
1 red onion, diced
23 -
1 cup fresh cilantro, chopped
24 -
Juice from ½ lemon
# Instructions:
01 -
Preheat oven to 220°C (425°F). Line a baking tray with parchment paper and add the quartered/halved baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat. In a small bowl, combine garam masala, thyme, cinnamon, salt, cloves, and black pepper. Sprinkle half this spice mixture over the potatoes and toss to ensure even coating. Reserve the remaining spice mixture. Bake for 20 minutes or until potatoes are fork-tender.
02 -
Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and cook for 3-4 minutes, stirring frequently until they begin to crisp. Add the reserved spice mixture from the previous step and stir to combine. Cook for an additional 2 minutes. Transfer to a large salad bowl.
03 -
Using the same skillet over medium heat, add minced garlic and grated ginger. Stir and cook for 30 seconds, being careful not to burn. Add curry powder, salt, allspice, chili flakes, and nutmeg. Stir and cook for another 30 seconds. Add sliced bell peppers and cook for 4-5 minutes until softened, adding up to 1 tablespoon of water if needed to prevent sticking. Remove from heat, add red wine vinegar, and scrape the pan to release all flavors.
04 -
Add the cooked peppers and roasted potatoes to the bowl with chickpeas. Add cannellini beans, cherry tomatoes, sliced cucumbers, diced red onion, and chopped cilantro. Squeeze fresh lemon juice over the salad. Toss all ingredients thoroughly to combine and distribute flavors evenly.
# Notes:
01 -
This salad can be served warm or at room temperature and makes an excellent meal prep option as flavors deepen overnight.
02 -
For a more substantial meal, serve with warm naan bread or over a bed of quinoa.