I have to tell you the story of the time my mother tried Indian food for the first time.
You might be wondering how it’s possible you haven’t heard this juicy little tidbit before….and well.
That’s because it was last week.
I’m in shock, too.
Primarily that we even got her to try it after many many many years of failed attempts. But also that she’s lived an unspoken number of years without tasting some of the best tastes on this earth. It’s astonishing. Truly.
Here’s how it went.
Basically, it was my brother’s birthday and he wanted Indian food. So we got Indian food!!
But that’s not even the ridiculous part. My mom claims to love spicy food and though we tried to warn her that, yes she might think she likes spicy food but Indian food is REALLY SPICY so maybe she should get something on the not-so-spicy side to be safe? Please? Pretty please? Because we want her to let us order Indian food again!
Well, the woman has apparently been taking lessons from her only grandchild and REFUSED TO LISTEN so she got chicken vindaloo. And then wondered why her mouth was basically on fire the entire meal.
At some point after realizing she had eaten maybe two bites we tried to get her to admit that it was too spicy and that maybe she should switch with my brother and eat his chicken tikka masala instead, but she insisted that it was fine and just kept describing it as “interesting”.
Until finally she gave up and just ate samosas for the rest of the meal.
SAMOSAS!! –> the great equalizer.
No, but they really are.
I know that because I HATE potato salad, but I LOVED this potato salad and it is all decked out in samosa flavor. It’s filled with peas, chickpeas, cashews, and a vibrant curry dressing. It’s everything you love about samosas minus the deep fried shells, which always seem like a good idea at the time but never really are.
Just like my mom and the vindaloo.
- 2 lb russet potatoes, peeled and cut into 1-inch cubes
- 8 oz frozen peas
- 2 cups cooked chickpeas
- 1 cup cooked basmati rice
- ⅔ cup roasted cashews, coarsely chopped
- ½ cup toasted shaved coconut
- 3 tbsp grapeseed oil
- 1 tbsp hot curry powder
- 1 tbsp garam masala
- ⅓ cup lime juice
- salt, to taste
- Place potatoes in a large pot and cover with cold water. Add a few pinches of salt to the water. Bring to a boil over high heat. Reduce heat to medium and let cook for 10-15 minutes, or until potatoes are fork-tender. In the last five minutes of cooking, add in the frozen peas and cook until warmed through. Drain potatoes and peas. Set aside.
- To make the dressing, heat the oil in a small skillet over medium heat. Add the curry powder and garam masala to the pan. Allow the spices to toast for a minute, stirring constantly. Remove from the heat and stir in the lime juice. Season to taste with salt.
- In a large salad bowl, toss together the potatoes, peas, rice, cashews, and coconut. Add the dressing and mix to combine. Season to taste with salt. Serve warm or at room temperature.