February 11, 2007

For vegetables:

1/2 cup water
1 medium-sized sweet potato
1 1/2 cup chopped cauliflower
1 1/2 cup chopped broccoli
1 small yellow squash, chopped
2 tablespoons coarsely chopped red pepper
1 1/2 cup chopped collard greens, with ribs removed
5 leaves of curry (see cook's notes)
3/4 teaspoons of cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric
Dash of sea salt or soma salt
1 to 2 tablespoons of fresh cilantro, torn

For roasted spice blend:

1/4 tablespoon of ghee (clarified butter) or organic, extra virgin olive oil
pinch of coriander seed
pinch of cumin seed
pinch of fennel seed
pinch of kalonji seeds (see cook's notes)
pinch of fenugreek seeds

To make the spice blends, place oil or ghee in a medium pan over medium heat. Add corriander, cumin, fennel, kalongi and fenugreek seed, and heat spices over low heat for a few minutes, or until fragrant.


To the spices, add 1/4 cup water, sweet potato and cauliflower, and cook for a few minutes. Add yellow squash, collards, broccoli and red pepper -adding another 1/4 cup of water or more if needed. Add curry leaves, cumin, coriander, turmeric and dash of sea salt. Cover and cook until vegetables are soft. Sprinkle in the sprigs of cilantro and mix.

Cook's notes: Curry leaves and kalonji seeds can be found at area health food stores such as Whole Foods Market in Frederick, Md.

Serves 2.

- Courtesy of Simone Heurich

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