Quick, Easy & Healthy Indian Vegetarian Comfort Food RecipesIn My Indian Table, Vandana Sheth draws upon heartwarming memories of her mother’s cooking while growing up in India with her knowledge as a registered dietitian nutritionist and certified diabetes educator. In this beautiful full color cookbook, she transforms heavy Indian dishes to lighter, easy-to-prepare, authentic, delicious and healthier options. Over 60 delicious and healthy vegetarian recipesStep-by-step instructionsShortcuts to streamline and speed up the cooking processFull color picturesTips for success, stocking your kitchen, key ingredients, shopping and storage tips Recipes for all culinary skill levelsTasty dishes that can promote health and prevent diseaseWine pairing with Indian food and storiesThere is so much more to Indian food than chicken tikka masala, naan, samosa, and vindaloo! Whether you are a meat lover, vegetarian or vegan, this book is a flavorful, fun and exciting way to enhance your meals. In My Indian Table you’ll find basic recipes, beneficial beans, vibrant veggies, glorious grains, tasty accompaniments, flavorful light meals, indulgent desserts, and delicious drinks.Read An Excerpt from My Indian TableI have taken some of my favorite ingredients and created a delicious one bowl meal for convenience, flavor and easy clean up. The golden hue of turmeric and aromatics turn each bite into a flavor and textural explosion. The addition of garbanzo beans to this recipe provides a nice protein and fiber upgrade.This recipe came about one warm summer day when I had just gotten home from work and wanted to relax in our backyard with my family. I pulled together a few ingredients that I thought may play well together and cooked this in a wok in our backyard stove while sipping on some wine. This dish is in honor of my husband who loves simple one-bowl meals.Curried Power BowlMakes 4-6 servingsIngredients1 tablespoon oil1 teaspoon cumin seeds1 large onion, chopped ~1 1/3 cup2 serrano chili (deseeded and chopped) optional½ teaspoon ground red chili1 teaspoon turmeric1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon garam masala1 teaspoon garlic1 teaspoon ginger8 cups cauliflower florets ~2 pounds (about 1-1.5 large heads)2 14-oz cans garbanzo beans rinsed and drained4 tomatoes chopped2-4 tablespoons chopped cilantro (optional)Bag of greensMethod:Heat oil on medium high setting in a saucepanAdd cumin seeds and sauté for ~1 minute until darker brownAdd onions and sauté until golden brownAdd red chili, turmeric, cumin, coriander, garam masala, garlic, ginger, sauté for 1 minuteAdd cauliflower and mix well and cook for ~5 minutesAdd garbanzo beans, tomatoes, mix well, cover and cook for 5-7 minutesGarnish with cilantro and enjoyServing suggestions:Serve on a bed of greens with a drizzle of cucumber raita, place it inside a whole grain tortilla and enjoy as a wrap, or enjoy with a side of quinoa or rice.From my Indian kitchen, to your table, I truly believe that you will create your own beautiful memories with simple and delicious Indian food surrounded by your loved ones.Scroll up and order your copy of My Indian Table today.