All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Curry potato salad

The ease of pre­pa­ra­ti­on is what makes this salad so popu­lar. Pota­toes are an excel­lent source of glu­co­se and res­to­re gly­co­gen stores in the brain, as well as sta­bi­li­ze the adre­nal glands. 

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Ingre­di­ents for 2–4 servings: 

  • 900g baby pota­toes, halved
  • 130g fresh or fro­zen peas
  • 30 g fine­ly chop­ped spring onions
  • 10 g cori­an­der lea­ves, rough­ly chopped
  • 1 teas­poon mild cur­ry powder
  • 1/2 tsp Gar­lic powder
  • 2 tbsp fresh­ly squeezed lemon juice
  • 2 tbsp Tahi­ni (optio­nal)
  • 1/2 tsp sea-salt, more to tas­te (optio­nal)
  • 2–3 tbsp water (omit if not using tahini)


Steam the pota­toes in a pot with a steam­er bas­ket for 15–20 minu­tes until ten­der. Remo­ve and let cool completely.

Steam the peas in a pot with a steam­er insert for 3–5 minu­tes until they are light green and soft. Remo­ve and let cool in ice water for 2–3 minu­tes. Strain in a colan­der and set aside.

Place the cold pota­toes, peas, spring oni­ons and cil­an­tro in a lar­ge bowl. Mix ever­y­thing evenly.

In a small bowl, whisk tog­e­ther cur­ry pow­der, gar­lic pow­der, lemon juice and optio­nal sea salt. If using tahi­ni, slow­ly add water while stir­ring until a smooth, run­ny dres­sing forms.

Pour the dres­sing over the salad and stir until even­ly coa­ted. Ser­ve imme­dia­te­ly or ref­ri­ge­ra­te until rea­dy to use.


Pho­tos: Maar­ja Urb

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