Curried Vegetable Salad Food

CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
• Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
• Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
• Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

CURRIED VEGETABLE SALAD

Steps:

• Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
• For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.

CURRIED VEGETABLE PASTA SALAD

Steps:

• Cook pasta in boiling water until al dente, 8-10 minutes.
• While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
• Add the bell peppers, peas, and scallions or chives; toss to combine.
• Drain pasta and rinse with cold water.
• Drain again.
• Add the pasta to the bell pepper mixture and toss well.
• Serve the salad on a bed of spinach leaves, if desired.
• Sprinkle with cilantro, and almonds, if desired.