Thursday, July 16, 2009


This recipe is so easy and delicious! It's a regular on our menu year round!


1 large potato, peeled and diced
1 small cauliflower, chopped
1 onion, chopped
1 tablespoon oil
1 garlic clove, crushed
1 tablespoon grated fresh ginger
2 tablespoons curry powder
4 cups veggie stock
1 1/4 cups plain low-fat yogurt
s & p
fresh cilantro for garnish

1. Cook potato, cauliflower, and onion in oil and 3 tablespoons of water for about 10 minutes.
2. Add the garlic, ginger, and curry powder. Stir well and cook for a couple of minutes. Then add the veggie stock and season with salt and pepper. Bring to a boil and then simmer for about 20 minutes.
3. Puree in a food processor (we use an emulsion blender) and return to pan. Stir in the yogurt and garnish.

We add some plain rice, too. Since it was hot and humid outside, we served it with vinegared cukes and some cold fresh fruit. I also recommend clementine flavored Izze as a beverage! :)


Series Two Records said...

I have been trying to contact you. I would be very interested to know if you would perform live at a festival i am helping to organize in Omaha that will be August 27 to August 30th at the Waiting Room. If you are interested please write me back to

will be very happy to hear from you :)