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Indian Potato and Cauliflower Curry with Tomato Onion Salad Recipe
by Joanne

Indian Potato and Cauliflower Curry with Tomato Onion Salad

Do You or Don’t You Donut?

In reading Modern Baking this past week, keeping up with trends, it was a complete and total surprise to learn that donut sales have INCREASED.

Nationally, the average is about 5% more than last year. Yeast donuts had the greatest increase and filled donuts actually declined. Just goes to show, we still need our sweet fix and no health report nor warnings will deter us. AMEN!

The conversation over the donut trend was very intense in our house…

Since I feel a cavity coming on, I’ll counter attack with a healthy Indian recipe provided by my Gather friend, Donna C.

Aloo Gobi or Indian Potato and Cauliflower Curry.

Serves 4

Par boil the potatoes for 10 minutes. Drain and set aside.

Heat oil in large pan over medium heat and sauté cumin seeds for 2 minutes or until they make some noise. Add chili and cook another minute.

Add the cauliflower (broccoli) to the pan and sauté for 5 minutes.

Add potatoes, spices, salt and cook for another 10 minutes or until tender. Garnish with cilantro.

You’re not done yet! You really HAVE to make the following Tomato and Onion salad to eat along side your curry.

2 limes-juiced

½ tsp sugar

some cilantro sprigs

2 small onions, chopped fine

4 firm tomatoes, chopped small

½ a cucumber, seed and chop

1 green chili, dice

salt and pepper to taste

some mint sprigs for garnish.

Mix the juice from the limes with the sugar, salt and pepper. Allow sugar and salt to dissolve.

Add remaining ingredients and mix well. Chill and garnish with cilantro and mint.

This was such an enjoyable meal. We served the Aloo Gobi and tomato salad along side a fresh piece of cod. Perfect!

Do you have a favorite Indian dish?

Curry recipe,

Healthy meals,

Indian recipes,

Low fat recipes,

tomato salad,

Vegetarian