This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.
Gluten-free, paleo, Whole30.
Indian Spice Salad with Chili Tamarind Sauce
Based on Indian Nachos from Tasting Table
1 lb. baby potatoes
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Chili Tamarind Sauce
1 can full fat coconut milk, put in the fridge so the cream rises to the top
2 tsp. chili powder
1.5 tsp. tamarind concentrate
Indian Spiced Chicken
1 chicken thigh per person
First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.
Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.
Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.
Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.
When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.
Serves 4 – 6