Makai Palak Salad
with Roasted Corn & Lime Yogurt
Get Recipes Delivered
INGREDIENTS
- 4 oz green beans
- 6 oz cherry tomatoes, halved
- 1 ear corn, shucked, kernels cut off the cob
- 13.4 oz chickpeas, drained and rinsed
- 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lime, zested and juiced
- 1 tsp cumin seeds, crushed
- 1 red onion, peeled and thinly sliced
- 1 tsp ground turmeric
- 2 garlic cloves, minced
- 2 Thai chiles, minced
- 4 oz teen spinach
- Salt and pepper*
- 2 tsp + 3 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Get Recipes Delivered
INSTRUCTIONS
Preheat the oven to 425°F. Add green beans, tomatoes, 1 tsp olive oil, and a pinch of salt and pepper to one side of a foil-lined baking sheet, and toss. On the other side, add corn, chickpeas, 1 tsp olive oil, and a pinch of salt and pepper, and toss. Roast until the tomatoes are bubbly, green beans are slightly charred, and corn and chickpeas are browned in spots, 20 to 25 minutes.
Add the yogurt, lime zest, 1 tsp water, and a pinch of salt and pepper to a small bowl and set aside.
Heat a large nonstick skillet over medium heat. Add 3 tbsp olive oil, cumin seeds, and red onion and cook, stirring occasionally, until the onions are tender and dark brown, 10 to 12 minutes. Add turmeric, garlic, and Thai chiles and cook until fragrant, 30 seconds to 1 minute. Turn off the heat and add lime juice and ¼ cup water. Stir to combine. TIP: If the onions are browning too quickly, reduce the heat to medium-low. Use less Thai chile if you prefer less spice.
Add the spinach and spiced onions to a large bowl and gently toss until the spinach is slightly wilted. Add roasted vegetables to the bowl and toss again. Divide the makai palak between plates and drizzle with lime yogurt. Enjoy!
SIMILAR RECIPES
Punjabi Kadhi with Spinach Dumplings & Mango Chutney
Crispy Cauliflower Pakoras with Red Lentil Dal & Cilantro Chutney
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
