Seasonal curry salad served as a bowl. An easy, healthy and tasty meal salad with spicy potatoes, cauliflower, sour lime red onion, creamy avocado, fried tofu and edamame beans. Topped with crispy pomegranates, olives and the best mango dressing. Vegan, gluten-free and extremely delicious salad bowl for the whole family.
INDIAN INSPIRED SALAD BOWL
CURRY + CAULIFLOWER = Curry Cauliflower = Love ..
It sounds so incredibly simple (it is too) but it is also SO incredibly good!
The vegetable my family often asks for when I make barley bowls myself.
The recipe had to be included on the blog as it is great for the whole family (even the cauliflower sceptics).
Curry cauliflower comes your way today, served in the most delicious spicy Indian salad bowl – full of flavour and satiety!
But we do not stop at the cauliflower ..
We play with flavours, compositions, baked, raw, fresh and crispy vegetables!
Uses Indian spices and herbs.
Serve with crispy tofu ..
AND of course, we top it with my family’s favourite dressing = the Mango dressing.
Today’s bowl IS a wonderful combination of vegetables, protein, delicious spices and a creamy dressing.
INDIAN SALAD BOWL IS:
- Full of flavours and spices
- The perfect combination of strong, sweet, sour
- Saturating
- Protein-rich
- Healthy & nutritious meal salad
- Can be easily varied
- Child friendly
- Easy, fast and wonderful as a food prep
INGREDIENTS FOR INDIAN SALAD BOWL
Why I LOVE bowls?
I have said it many times, but here we can play with both vegetables, flavours and they are easy to vary. The Indian salad bowl is simple, easy and quick to make – AND so ingenious as food prep. Feel free to make extra and have for packed lunch or dinner the next day. The contents would also be wonderful in a tortilla or spinach pancakes made on durum flour or in a gluten-free variant.
Today’s ingredients with tips and tricks:
Curry baked cauliflower + potatoes
The best! Simply flip with oil + curry and bake until crisp.
Play with vegetables and use if necessary. butternut, hokkaido, squash and red onion. Or make a combination. Just adjust the baking time according to the vegetable.
Cucumbers turned into mint, coriander and lime juice
Holy moly – a combination of sour lime, sweet mint and coriander. I will also make this combination as a stand-alone accessory.
If you do not like coriander and mint at all, you can omit or use parsley instead.
Spinach
The bottom of our bowl. You can use feldspar or finely chopped scallion.
Lime pickled red onions
Yes I use them often – but they are SO good!
So good at EVERYTHING!
Pomegranate
Crispness and freshness.
Avocado
Creamy counter waste. If you can not find good avocados, you can omit or use some roasted seeds.
Edamame beans
Flat beans replaced with black beans, chickpeas or kidney beans. Possibly. fried in a little oil, maple syrup, salt, pepper and curry.
Fried tofu
I just fry in olive oil for a crispy crust as the rest of our salad bowl has delicious flavours.
Coriander, lime, roasted sesame seeds
Topping!
Black olives
Goes well with curry, mango dressing and lime red onions.
Mango dressing
Just go´ !!
Naan bread
Served with bread or use the salad bowl served in tortillas.
Lunch – Packed Lunches – Dinner – Food prep…
Indian salad bowl can do it all and is a wonderful meal salad.
Today’s bowl has protein from tofu, dietary fibre and good energy from vegetables as well as healthy fats. Among other things. avocado.
The bowl can be eaten both cold and hot and is therefore ingenious as food prep. Make e.g. double up on greens, tofu and dressing and sea for tomorrow’s packed lunch. The vegetables can stay refrigerated for 3-5 days and the dressing approx. 1 week.
If you have excess dressing or vegetables, you can make pita bread, wraps and the baked vegetables you can use in a one-pot or curry.
Explore my vegan recipes and find your favorites.
Remember only the imagination sets limits, and vegetables are just brilliant as they are super useful and do not get bad from a few days in the fridge with proper storage.
Location:
DXB, UAE
Date:
Dec 18, 2021
Recipe Inspiration
INGREDIENTS
CURRY-BAKED VEGETABLES
300 g potatoes
½ pcs cauliflower
1 tablespoon olive oil
1 teaspoon curry
1/4 teaspoon cumin
Freshly ground pepper, salt
Tofu + vegetables
200 g tofu, fast
2 teaspoons olive oil
2 dl edamame beans, thawed
½ pcs cucumber in half slices
fresh mint, coriander (or parsley)
½ pcs lime, juice + peel
Spinach, fresh
1 avocado
Pomegranate
Lime pickled red onion
ACCESSORIES
Mango dressing
Black olives
Cilantro
Lime
Sesame seeds
Naan bread
PREPARATION
CURRY-BAKED VEGETABLES
Rub or peel the potatoes and clean the cauliflower if necessary. Cut potatoes into boats and make mouth-watering bouquets of cauliflower. Stir oil, curry, pepper and salt together.
Put potatoes and cauliflower on each of their baking trays and spread the curry oil over them. Turn well. Bake the potatoes approx. 30-40 min and cauliflower about 20-25 min until golden and crisp. Meanwhile, prepare remaining ingredients.
Tofu + vegetables
Drain your tofu of excess water and squeeze it if necessary. 15 min if it is very wet. Cut to desired size. Heat a pan over medium-high heat and add olive oil. Fry your tofu crispy on both sides until a crust comes, feel free to turn them several times along the way.
Divide your cucumber lengthwise, remove the seeds and cut it into thin slices. Turn with lime peel + juice + chopped herbs.
Thaw edamame beans with boiling water. Prepare pomegranate, avocado, lime pickled red onion and mango dressing.
- You can advantageously make lime pickled red onions and mango dressing well in advance or the day before
SALAD BOWL
Serve your bowls with salad at the bottom and then baked curry vegetables, edamame beans and tofu. Add cucumber, pomegranate and avocado.
Top with lime pickled red onion, mango dressing and olives. Serve with extra mango dressing, lime, cilantro, toasted sesame seeds and bread.
