Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Name: Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt
Yield: 6 Servings
Ingredients: 4 cups chopped red onions (about 2 large); 1 1/2 tablespoons sunflower oil or canola oil; 1 teaspoon nigella seeds; 1 teaspoon black mustard seeds; 1 teaspoon yellow mustard seeds; 2 tablespoons fresh lemon juice; 2 teaspoons grated lemon peel; 3 tablespoons sunflower or canola oil; 4 teaspoons curry powder; 2/3 cup Greek yogurt; 2 green onions, thinly sliced; 2 tablespoons chopped fresh mint; 2 tablespoons 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 tablespoons curry leaves; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups); 1 tablespoon turmeric; 4 1/2 cups vegetable broth; 6 bay leaves; 1 9-ounce bag baby spinach leaves; 14-to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes; Chopped fresh parsley

By Peter GordonPhotography by Brian Leatart

February 28, 2006

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