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curry potatoes

Cabbage and curry roasted potato salad: fresh and fiery – and perfect for fall!

I can’t remember the first time I used curry powder in my cooking, but I’m sure it happened while I lived in the UK. Indeed, back in those days, I would find the sophisticated pungent aroma of curry pretty much everywhere: in the dorm room I used to live in while working on my postgraduate dissertation; intermingled with the deep-fried smells coming from the local chippy; on my hands after lunch in the noisy cafeteria. Steeped in a long history and perceived by some as a tool for re-imagining a cuisine largely characterized by robust ingredients and rustic applications, the lasting impact of curry on British dishes is nothing short of extraordinary. Indeed, I fell in love with this ingredient while living in the UK – and I will cherish it forever πŸ™‚

This salad pays tribute to my ongoing fascination with curry while also epitomizing my belief in plant-based eating, which has fueled my inspiration in the kitchen these past few years. I have been roasting a lot of veggies lately (it is fall, after all, lol), and for this recipe I decided to pair roasted veggies with fresh carefully picked ones to create a balance of flavors and textures. This salad is all about the present (fall roasted veggies) and the future (fresh veggies in all their colorful glory). Something fresh, something roasted – and a lot of plant-based goodness in between πŸ™‚

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