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Curried Potato Pita Pockets with Green Apples and Currants

Pita bread stuffed with a savory potato salad seasoned with curry spices, yogurt, aromatic vegetables, green apples and currants.
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Print Recipe
Total Time45 Mins
Prep Time25 Mins
Cook Time20 Mins
ServingsServes 8
Potato Type: Russet
Cuisine: Indian
Prep Method: Boiled

Dish

Main Dish

Prep Time

25 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Pita bread stuffed with a savory potato salad seasoned with curry spices, yogurt, aromatic vegetables, green apples and currants.

Ingredients

+

Curried Potato Salad

  • 3 pounds (1.36kg) Russet Potatoes, peeled, diced ½ inch
  • As Needed Cold Water
  • 2 teaspoons (5g) Sea Salt (Kosher Salt can be subbed)
  • 1-1/2 tablespoons (23ml) White Wine Vinegar
  • 5 each Large Eggs
  • 1 cup (240ml) Light Mayonnaise
  • 1/3 cup (80ml) Greek Yogurt
  • 2 tablespoons (20g) Curry Powder
  • 1 tablespoon (8g) Kosher Salt
  • ½ tablespoon (4g) Granulated Sugar
  • ½ cup Lemon Juice
  • ½ cup (75g) Red Onion, finely diced (1/4 inch)
  • ½ cup (75g) Celery, finely diced (1/4 inch)
  • 1 cup (130g) Green Apple, diced (¼ inch)
  • 1/3 cup (45g) Dried Currants (Raisins can be subbed)
  • ¼ cup (20g) Chopped Cilantro
+

Sandwich

  • 4 each Pita Pockets, cut in half
  • 1 cup (85g) Baby Spinach

Preparation

  1. Place the potatoes in a large pot of water with enough water to cover the potatoes by about 1 inch. Bring the pot to a boil and reduce the temperature to a simmer. Allow the potatoes to cook for about 15-20 minutes or until they are fork tender but not falling apart.
  2. Drain the potatoes and place in a bowl, drizzle them with the vinegar and stir gently. Allow the potatoes to cool.
  3. To cook the eggs, place them in a medium size pot of boil water. Cook the eggs for 11 minutes, drain and immediately place them in a bowl of ice water. Peel the eggs and dice them into ½ inch pieces.
  4. In a large bowl, combine the mayonnaise, yogurt, curry powder, salt, sugar, and lemon juice.
  5. Add the potatoes, eggs, red onions, celery, green apple, currants, and cilantro. Gently stir the potato salad until everything is well combined and allow it to cool completely in the refrigerator for at least 4 hours but ideally overnight.
  6. To build the sandwiches, place a bed of the spinach in the cavity of each pita bread. Spoon the curried potato salad into each sandwich and arrange on a serving platter along with an assortment of fresh vegetables for garnish.
  7. Serve right away and enjoy.

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Nutrition Facts Per Serving

Calories

370

Fat

12g

Sodium

1070mg

Cholesterol

125mg

Vitamin C

14.8mg

Carbohydrates

56g

Fiber

6g

Protein

12g

Potassium

915mg

Sugar

8g

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