Thursday, September 25, 2014

curried kabocha-sweet-potato salad

Picnicking? We were, with some lovely Japanese friends and some college students too. It was a gorgeous day, perfect autumn weather, and I was trying to decide what to take to share.

Here's something I kitchen-conjured.

You'll need:
  • 1 large cooked and peeled sweet potato, cut in chunks
  • 1/4 cooked, de-seeded, and chopped medium-sized kabocha (Japanese pumpkin; no need to peel)
  • 1/2 cup dried cranberries, rehydrated with boiled water
  • 1/4 cup Japanese mayo (or whatever you've got) 
  • 3 T. plain yogurt
  • 1 T. milk (I used soy)
  • 2 t. sugar
  • 3/4 t. curry powder
  • 1/4 t. salt
  • 1/2 t. garam masala
  • 1/4 t. powdered ginger
Do this:

Mix it all together and chill. That's it.

Then eat (preferably outdoors with chopsticks and grilled meats and veggies).

Verdict? I took two bowls of it and it went like lightning. I managed to sneak in a few bites and absolutely loved it. Sweet and creamy from the potatoes and kabocha, a bit sour from the cranberries, and perfect fall spiciness from the curry and garam masala.

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