Oven Roasted Cauliflower Curry

1 head cauliflower, cut into florets
olive oil (a few glugs)
1/2 tsp. cumin seeds
1/2 tsp. coarse sea salt
1/4 tsp. hot chili powder
1/4 tsp. curry powder

Preheat oven to 400 degrees. Place cauliflower florets in a 9x13 baking dish. Pour a few glugs of olive oil (a few tablespoons) over the cauliflower and toss to coat evenly. Sprinkle cumin seeds, sea salt, chili powder, and curry powder over cauliflower and toss again to coat cauliflower with spices. Roast at 400 degrees for approximately 40 mins, stirring once to prevent burning. The vegetables will start to stick to the bottom of the pan at some point (unless you use a whole bottle of olive oil!). Although it might not look very pretty, it will taste amazing!

I bought a jar of bell pepper and herb sea salt, and I've been using it on all of my roasted veggies in place of coarse sea salt. If you can find it, herb sea salt adds a lot of flavor. You can also add potato (cubed) and onion (cut into strips). I love any roasted vegetables, but cauliflower is definitely my favorite. I could eat this every day and never get tired of it. I am looking forward to roasting spring vegetables and posting a recipe, but it's still to cold in Wisconsin. The asparagus hasn't even made an appearance yet! Maybe next month...

Thai Tofu Curry

1 (12oz) package extra firm tofu

1 red onion, thinly sliced

1 green pepper, thinly sliced

2-3 cloves garlic, thinly sliced

2 small potatoes

1 Tb. hot curry powder

1 can coconut milk

1/2 c. water

1/4 c. cilantro

1 tsp sea salt

3 Tb. olive oil

black pepper

Serves 3-4

Drain tofu, lay cube on side and slice in half to make cube thinner.  Cover tofu with cheesecloth and place on plate or cutting board, then place heavy board or pot on top of tofu.  Allow to dry for 15 mins, then slice into small (1/2") cubes.  Sautee in olive oil and add sea salt until light brown and crispy.  Remove from pan.

Cook sliced onion and pepper in microwave 3 mins, then cook potatoes in microwave 5 mins.  Peel skin from potatoes and dice.  Sautee onion, pepper, garlic, potato in olive oil.  Add coconut milk, water, curry powder, cilantro, salt, pepper and reduce heat to low-med, simmer for 5-10 mins and serve over rice.

Rating: 5 stars

Love this delicious curry!  Its flavorful but not too spicy.

Potato Curry

4 medium potatoes (cook them in microwave first, approx 8 mins)

3-4 Tb. olive oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp chili powder (to taste)

dash cayenne pepper

dash salt

Cube potatoes (I leave skin on) after they have been cooked in
microwave.
Heat olive oil. Add mustard and cumin seeds, cook until they splutter
(crackle and pop) then add potato and stir.
Add chili powder, cayenne pepper, salt and stir well. Extra oil may
be needed to prevent burning and add to flavor.
Cook over medium-high heat until potatoes begin to brown and crisp on
the outside. I cook them as long as possible without burning it!

This yummy side dish pairs well with sambar, rasam, and dal rice.

Rating: 5 stars

South Indian Curries

South Indian Curries can be made with a variety of vegetables. My
favorites include:

Capsicum (Pepper)
Cauliflower
Cabbage (I prefer red cabbage)
Okra
Green Beans

You need:
3-4 Tb olive oil
1/2 tsp chili powder (if using mexican or indian chili powder, just a
pinch or it will be too spicy!)
pinch cayenne pepper (optional)
salt to taste (1/2 tsp?)
pinch cumin seeds (optional
mustard seeds (1/2 tsp)

Chop vegetables into small pieces. If necessary (cauliflower, okra,
green beans) cook vegetable for a few minutes in microwave.
Heat 1Tb olive oil (or sesame oil) over medium-high heat. Add 1 tsp
mustard seeds and pinch of cumin seeds. When the seeds start to
crackle and pop in the pan, add the chopped vegetable and stir.
Add the salt, chili powder, and cayenne pepper and mix well. Continue
cooking over med-high heat, you may need to add another few
tablespoons of olive oil so it doesn't burn. Curry is ready when
vegetables begin to brown or get a little crispy.

Serve warm as a side dish with rasam, sambar, or dal.