Prep & Cooking Time: 30-50* minutes (*Dependant upon cooking methods used!)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, protein, fibre, calcium, iron, magnesium, potassium, zinc and is low in salt, sugar and saturated fats!
Who doesn’t love a great (healthy!) salad bowl- especially one that contains chickpeas and a fantastic curry flavour?! Well here’s a lovely, simple and versatile recipe that provides just that; chickpeas…check, enticing curry flavours…check, fantastic colours and a lovely crunch factor…of course! 😀
We used some leftover roasted sweet potato, but feel free to use any of your favourite seasonal salad vegetables, or any leftover roasted or steamed vegetables you might have knocking around! It’s worth noting that when you use curry paste straight from the jar, it tastes realllly spicy!…So adjust the quantity to your own preferences!
We have no doubt that this light and delicious curried-salad option is perfect for those summer days ahead! #getreadyfortheheatwaveUK #stayhydrated #SPF50 #alwayswearsunglasses
70g Sweet potato
150g Cooked chickpeas
80g Green bell pepper
30g Red onion
60g Salad tomato
3g Extra virgin olive oil
3g Curry paste (we used masala!)
3g Pumpkin seeds (unsalted)
Salt and Ground black pepper
1. Heat the oven to 200C/400F. Wash and scrub the potato. Pierce the flesh several times with a fork. Place it onto a baking tray. Spray it with low-fat cooking oil. Bake in the oven for 30-40mins or until tender. Remove. Allow it to cool slightly and then chop it into bite-sized pieces.
Tip: If you are lacking time (or can’t stand the heat in the kitchen!), you could dice the potato (into bite-sized cubes) and place it on a baking tray under a heated grill for about 15-20mins, OR wrap the potato in a piece of kitchen paper and cook it in the microwave for 4-5mins (or until tender).
2. Wash and then place the kale into a streamer pot. Bring to a boil. Simmer and steam for about 5mins or until tender. Drain.
3. In the meantime, open, drain and rinse the chickpeas (if applicable). We used some of our prepared slow cooker ones!
4. Wash, remove the stem, de-seed and then chop the bell pepper into cubes.
5. Peel and finely slice the onion (dice if preferred!).
6. Wash, remove the stem and dice the tomato.
7. Wash, remove the stalk and then thinly slice the radish.
8. Wash the lemon; grate some zest, slice in half and then juice half of it.
9. Place the chickpeas into a small bowl. Pour over the lemon juice and oil. Add the curry paste. Mix to thoroughly coat.
10. Place the potato, kale, bell pepper, onion, tomato, radish and lemon zest into a large serving bowl. Throw in the chickpeas and scatter over the seeds.
Toss the salad together. Taste and season as necessary.
Here’s another version that we’ve previously made!