Try this fantastic Vegetable Curry recipe with Puffed Sorghum and mustard. This recipe really wakes up those taste buds and it is one you won't want to miss
Here is a recipe that was inspired by a lunch I had not too long ago at a local Indian restaurant. The vegetable curry was saturated with mustard seeds. Mustard seeds I know is local staple of the Indian cuisine but I haven't seen Indian dishes that have been dowsed with mustard seeds.
I had a bunch of winter vegetables in the refrigerator fennel, kohlrabi, turnip, white sweet potato, and romanesco. They all made it into this dish. Sorghum is a grain that is typically used in India and it is used in two different methods here.
The first is simply boiled, the second is popped, like popcorn. Because the grain is small the popcorn is really small. This looks like a creative dish but it has all the flavors of an Indian comfort food. Here is the vegetable curry recipe, I hope you enjoy it!
Vegan Curry with Puffed Sorghum and Winter Vegetables
- 1 small fennel (diced)
- 2 turnips (medium diced)
- 2 white sweet potatoes (medium diced)
- 1 large kohlrabi (medium diced)
- 1 tbsp ghee
- 1 tbsp ginger (diced)
- 2 tbsp yellow mustard seeds
- 3 tbsp brown mustard seeds
- 2 cardamom pods
- 1 tsp garlic (chopped)
- 2 tbsp curry powder
- 1 tbsp cumin powder
- 1 tbsp coriander crushed
- 1 Serrano (sliced)
- tops of kohlrabi (chopped)
- 2 cans coconut milk
- 1/2 cup sorghum water
- salt (to taste and cayenne if needed)
- 1 cup sorghum (soaked)
- 1 finger ginger (and turmeric)
- 1 tsp salt
- 6 cup water
- 1 Romanesco
- 1 cauliflower
- 1/2 cup yogurt
- 1 tbsp tandoori paste
- 3 tbsp water
- 2 tbsp olive oil
- salt (to taste )
- 1/3 cup sorghum (popped in microwave )
- Brassicas flowers
For the Sorghum
Soak the sorghum in cold water for 30 minutes to an hour if possible. Then add the rest of the ingredients to a pressure cooker and bring up to heavy pressure. Cook for 20 minutes and then allow the pressure to release naturally.
Meanwhile place a 1/3 cup of dried sorghum in paper bag and place in the microwave. Cook for 1:30 minutes season with salt (and other spices if desired). Take the lid off the pressure cooker and drain the excess water and reserve for the curry. Set aside and keep warm.
For the Curry
In large braising pan on medium heat add ghee, ginger, mustard seeds, cardamon. Cook for 1 minute to release the aromatics. Next add fennel, kohlrabi, turnips, sweet potato, Serrano, garlic, curry, mustard seeds, cumin, and coriander.
Sauté for 5 minutes and then season with salt, add coconut milk, and 1//2 -1 cup of the sorghum water. Cover and cook for 20 minutes or until the vegetables. Once all the vegetables are tender add the kohlrabi tops and turn off the heat.
For the Tandoori Romanesco
In a blender add yogurt, water, olive oil, and tandoori paste and puree until smooth. Cut the romanesco into individual pieces. Take the yogurt mixture and slather the romanesco all over. Season with salt and roast in preheated 425 degrees oven for 15 minutes. Take out and finish the dish.
Heat curry up for a minute to make sure everything is hot. Add a few spoonfuls of the vegetables into a bowl. Add the tandoori romanesco on top. Add some of boiled sorghum to the dish.
Finish with mint leaves, cilantro, popcorn, flowers, and micro cilantro. Serve and enjoy!