Autumn Supergreen Korma

Autumn Supergreen Vegetable Korma
Before I start I want to say! Please don’t be intimidated by the bold green color. If you came this far to click for the recipe you must love vegetables. I know a few who gag at the idea of anything green. To them I say try it! Think of all the super nutrients, cancer fighting antioxidants cruciferous provide, and I can assure you this curry is mild, super flavorful and very flexible.

The ingredient list may seem long. If you regularly cook and make Indian food you probably have all these ingredients, if not they are available in Indian grocery stores or some well stocked markets. The only exception I see is curry leaves. Curry leaves is hard to find in a few countries, the best place to try is again an Indian or Asian grocery stores. If you find it and enjoy its flavor, I recommend you freeze dry it (don’t freeze the leaves) if you don’t plan on using it regularly. To freeze dry place the leaves in a single layer between two kitchen paper towels and lay flat in the fridge for a few days till they are completely dry. Then store in a jar away from light. Simply crush and use as needed.

 

 

 

 

Ingredients

• 1 medium head of Romanesco or cauliflower broken into bite size pieces
• 2 crowns broccoli broken into bite size pieces
• 12-15 small to medium sized Brussels sprouts
• 2 cups peas or organic edamame
• handful of green beans
• 1 cup coconut milk
• 1 cup cooking water or veggie broth
• 2 tablespoons coconut cream to garnish optional
• Salt to taste
• 1/8 tsp asafodita also called hing
• 1 tablespoon coconut or any neutral oil
• 8-10 curry leaves (optional)
• Juice from 1/2 a lemon
• For the masala paste
  This is going to be done in 2 steps: dry and wet spice paste
  In a clean coffee grinder
  Powder: ( if you want to skip this step just use 1 teaspoon Garam masala powder)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves
• 3 green cardamom
• 5 peppercorns
• 1small bay leaf
• 1 inch cinnamon
• 1/2 tsp turmeric
  For the wet spice paste
  In a food processor add
• 2 inch piece ginger
• 4-5 cloves garlic depending how fat they are
• 2 cups baby spinach leaves
• 1 loosely packed cup cilantro leaves
• 1 hot green chilli or to your taste
• 1 whole shallot peeled and halved or 4-5 spring onions whole

1. In a clean coffee grinder ( I own two; one for coffee and one for spices, they are fairly inexpensive so if you like to make fresh spice blends I recommend buy two). Add all the ingredients and grind to a fine powder.
2. In a food processor add all the wet ingredients and process to a smooth paste.
3. Bring a large pot of water to a boil and blanch the romanesco, Brussels sprouts broccoli, edamame, green beans for 3 minutes. Drain save one cup of cooking water and set aside.
4. Warm oil (not hot) in a large sauce pan. When warm add the curry leaves if using( make sure the leaves are dry and the oil is warm or they will splutter violently). Add the asafodita for a brief second, it burns very quickly followed by the wet paste.
5. Add the dry spice powder or Garam masala and stir fry for 5-6 minutes on low heat.
6. Add the blanched veggies, cooking water, coconut milk and cook further till veggies are soft but not mushy. Add lemon juice and salt. Bring it back to a boil. Serve with rice, quinoa or any bread.