Delicious and simple Indian salad with vegetables, chickpeas and refreshing coconut chutney. A delicious, wholesome dish for lovers of flavorful, vegan dishes.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3Servings
Calories 289kcal
Ingredients
FOR THE VEGETABLES:
200gCauliflowerStalk removed, cut into florets
1Piecemedium sweet potatoPeel cleaned and cut into cubes
265gChickpeas drained - save chickpea water optional for other recipes. 1 can or jar with 400g
80gred onionpeeled and cut into coarse pieces
2Cupsmixed leaf salads to tasteto serve at the end
Preheat the oven to 215 degrees Celsius (190 degrees Celsius top/bottom heat) and line a baking tray with a baking mat or baking paper.
FOR THE VEGETABLES Place cauliflower, sweet potato, chickpeas and red onion in a large bowl. Set aside.
200 g Cauliflower, 1 Piece medium sweet potato, 265 g Chickpeas drained - save chickpea water optional for other recipes. 1 can or jar with 400g, 80 g red onion
FOR THE MARINADE: Place lemon juice, fresh ginger, garlic cloves or garlic granules, Bird Eye Chili, curry powder, paprika powder, cilantro, tapioca starch, water and oil in a blender and blend on medium speed to a fine dressing. Set aside. Alternatively, work with a bowl and a hand blender.
30 ml Lemon juice, 2 tbspn fresh ginger, 2 Garlic cloves, 1-2 Bird Eye Chili or other chili of your choice, 1 tbspn Curry powder, 2 tbspn Paprika powder, 1 tbspn Coriander, 2 tbspn Tapioca starch, 45 ml Water, 15 ml Frying and baking oil
Note: It is best to work with a smaller blender jar, otherwise the blade may spin. Large blender jars of high-performance blenders need a certain filling volume to work. Alternatively, simply use a hand blender.
Add the MARINADE to the vegetables and mix thoroughly until the marinade is well combined with the vegetables. Pour onto the baking sheet, spread evenly and place in the oven. Bake for 30 minutes.
In the meantime, PREPARE the COCOO NUT CHUTNEY . For this, put coconut puree, hot water Bird Eye Chili, fresh coriander leaf, ginger, coconut blossom sugar, mustard seeds, salt and cayenne pepper in a blender and blend to a creamy dressing. Depending on your preference, add more or less water.
50 g Coconut Mush, 30 ml hot water, 1-2 Bird Eye Chili, 3 tbspn fresh coriander leaf, 1 tbspn Ginger, ½ tbspn Coconut blossom sugar, ½ tbspn Mustard seeds, ½ tbspn Salt, A pinch of cayenne
Note: Alternatively, use a hand blender. If the dressing is too liquid, add ¼ tsp xanthan gum and mix again. Season and set aside.
optional ¼ tsp xanthan gum
Divide salads among plates, arrange oven vegetables on top and dress with dressing. Garnish with toppings of your choice and enjoy!
black sesame, Fresh coriander leaf, Lime Quarter, 2 Cups mixed leaf salads to taste
Best enjoyed fresh. Store remaining vegetables and chutney (without lettuce) in airtight containers in the refrigerator for up to 3 days.