The only way to enjoy curry in the depths of summer.

Anti-Inflammatory Curry Salad

Is it curry? Salad? Potato salad? Yes. Yes it is. Turmeric, a powerful anti-inflammatory, is paired with flavors often found in curry: coconut, peanut, cilantro, potato, and chickpea, then served over a bed of lacinato kale. This vegan, oil-free salad is sure to surprise you with new flavors in every bite.

Anti-Inflammatory Curry Salad

Yield: 4

Author: Courtney Crary- Not Like Mama

prep time: 30 Mcook time: 60 Mtotal time: 90 M

Healthy, filling, easy to meal-prep, spicy and surprising oil-free kale salad

ingredients:

For the Crispy Chickpeas and Baked Potatoes

3 Idaho Potatoes
29oz can Chickpeas, low sodium, drained and rinsed
2 tsp Curry powder
1 tsp Cumin
1/4 tsp Black pepper
1/2 tsp Salt
Cayenne, light sprinkle (leave this out if you're sensitive to spice)

For the Turmeric Dressing

2 Tbsp Peanut butter
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
1 tsp Soy sauce (tamari for a GF option)
1 1/2 Tbsp Pure Maple syrup
3 1/2 Tbsp Lime juice, freshly squeezed
1/8 tsp Black pepper

For the Salad

2 Bunches Lacinato kale, deveined and chopped
1 Red Bell Pepper, thinly sliced
1/2 Red Onion, thinly sliced
1 cup Cilantro, chopped
1/4 cup Coconut flakes, unsweetened
1/4 cup Peanuts, unsalted (for garnish)
Sriracha (for garnish- optional)

instructions:

How to cook Anti-Inflammatory Curry Salad

For the Crispy Chickpeas and Baked Potatoes

Preheat the oven to 375 degrees F.
After draining and rinsing the chickpeas, pat them dry with a paper towel.
In a medium sized bowl, toss the chickpeas with salt, ¼ tsp pepper, curry powder, cumin, and a sprinkle of cayenne.
Evenly distribute the chickpeas on a large baking sheet lined with parchment paper (or nonstick baking mat).
Stab the potatoes with a fork several times.
Bake the potatoes (they can go directly on one of the oven racks) and chickpeas at the same time. Bake until the chickpeas are crispy and the potatoes are fork tender, roughly 1 hour. The potatoes may take longer that the chickpeas. Once cooked, set the chickpeas aside to cool. Cut the potatoes in half and place in the fridge to cool.

For the Turmeric Dressing

In a small bowl, combine turmeric, ⅛ tsp black pepper, minced ginger and garlic, soy sauce, lime juice, and maple syrup.
Whisk in the peanut butter until totally incorporated.

For the Salad

Chop the cooled potatoes into bite sized pieces.
In a VERY large bowl, toss the kale with the sliced bell peppers, onion, cilantro, chopped potatoes, crispy chickpeas, and dressing.
Serve garnished with peanuts, coconut flakes, and sriracha.

Calories

477.60

Fat (grams)

14.66

Sat. Fat (grams)

3.40

Carbs (grams)

73.83

Fiber (grams)

15.21

Net carbs

58.61

Sugar (grams)

16.78

Protein (grams)

18.70

Sodium (milligrams)

742.33

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the recipe:

21 ingredients? For a salad?? Are you kidding me?

Calm down, Pal! Most of those are spices. Sure, it’s a hefty list for salad, but we’re creating a curry salad and we aren’t cutting any corners.

I created this salad because I’m currently experiencing an inflammatory facial skin condition called “perioral dermatitis.” It looks bad and it feels worse. Turmeric is a powerful anti inflammatory, so I wanted to find a way to incorporate it into more recipes. Turmeric is used in curry, so I could make more curries. But curry is a hot dish, it’s been hot in NYC, and I’m not a “hot food in hot weather” kind of gal.

Then it hit me! Why not create a raw curry? Take all the best elements of curry and turn it into a salad? So I did just that.

I chose to bake the chickpeas with spices until they got nice and crispy, but you can certainly use them straight out of the can to save on time. Since I was already baking the chickpeas, I threw the potatoes in the oven too. If you are skipping the chickpea-baking step, you can cook the potatoes in whatever way is easiest and fastest for you. Just make sure you cook them with enough time to allow them to cool before serving. If you cool them thoroughly, they will hold their shape when cut and added to the salad rather than flaking apart.

Thanks to my local farmers’ market, I’ve been able to get my hands on cheap, organic lacinato kale. I had no choice but to include it in this salad. If you are a kale hater, no worries! This salad would be just as tasty with arugula, spinach, or even romaine (if you don’t mind the inherent e coli risk).

Whether you’re dealing with inflammation or you just miss eating Indian food in the summer, this salad is for you! It’s the kind of salad that greets you with new, interesting flavor combinations with every forkful.

RECIPE NOTES:

Eat it, enjoy it, and hope that it made my face better!

Happy cooking,

✌️Courtney