Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Very good and you feel authentically Indian while eating this. I couldn't find some ingredients, but everything still worked. Mixing the salsa, yogurt, and oil together was a yummy side dish. I left out the tofu and we didn't miss it. Watch out where you put your utensils, because the turmeric and curry dyes everything yellow!

Bon Appetit, March 2006

6 servings

Mustard-Onion Salsa

4 cups chopped red onions (about 2 large)

1 1/2 tbsp sunflower oil or canola oil

1 tsp nigella seeds (couldn't find)

1 tsp black mustard seeds (couldn't find)

1 tsp yellow mustard seeds (tripled to make up for the other seeds)

2 tbsp fresh lemon juice

2 tsp grated lemon peel

Curry Oil

3 tbsp sunflower or canola oil

4 tsp curry powder

Minted Yogurt

2/3 cup Greek yogurt

2 green onions, thinly sliced

2 tbsp chopped fresh mint

Soup

2 tbsp olive oil

1 small head of cauliflower, halved, cored, cut into 1/3 inch thick slices, broken into pieces (about 3 cups)

1 medium white onion, chopped

3 tbsp curry leaves

1 tsp fennel seeds

1 tsp cumin seeds (didn't have, so used 1/2 tsp cumin powder)

1 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes (about 3 cups)

1 tbsp turmeric

4 1/2 cups vegetable broth

6 bay leaves

1 9-oz bag baby spinach leaves

1 14 to 16 oz container firm tofu, drained, cut into 1/2 inch cubes

Chopped fresh parsley

For Salsa:

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.

For Curry Oil:

Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

For Yogurt:

Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.

For Soup:

Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.

Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.