Curry Potato Salad With Chickpeas And Rosemary

Name: Curry Potato Salad With Chickpeas And Rosemary
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 celery stalks, finely chopped; 2 Tbsps about curry powder (adjust to taste); 1 bunches fresh rosemary, chopped; 1 garlic clove, minced; 12 juice of limes; 237 milliliters mayonnaise (again, we used Kewpie); 79 milliliters finely chopped red onion; 907 grams about red potatoes, cut to 1-inch wedges; 6 servings salt and pepper to taste

The recipe Curry Potato Salad With Chickpeas And Rosemary is ready in around 40 minutes and is definitely a spectacular gluten free, dairy free, whole 30, and vegetarian option for lovers of Indian food. This recipe makes 6 servings with 385 calories, 4g of protein, and 29g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have juice of lime, onion, mayonnaise, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July.

Ingredients

Servings:

celery stalks, finely chopped 2Tbsps

about curry powder (adjust to taste)1bunches

fresh rosemary, chopped 1

garlic clove, minced 12

juice of limes 237milliliters

mayonnaise (again, we used Kewpie)79milliliters

finely chopped red onion 907grams

about red potatoes, cut to 1-inch wedges 6servings

salt and pepper to taste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.