This asparagus isn’t beautiful, but it’s simple, straightforward, and delicious. The whole thing comes together and the best part is you can swap out almost any green vegetable for the asparagus with similar results. Got Chinese broccoli or green beans in the fridge instead? Same prep, same method. Serve with rice and you’re good to go.
Ingredients:
Salt
1 bunch asparagus, cut into 2-inch pieces
2 teaspoons avocado oil
2 tablespoons chopped garlic
1 teaspoon chili garlic sauce
2 tablespoons fish sauce
1/4 cup oyster sauce
1 teaspoon sugar
Pepper
1/2 cup chicken stock
Bring a large pot of water to a boil and salt it. Blanch the asparagus for a minute. Drain the asparagus well in a colander.
Heat the oil in a wok over medium heat. Add the garlic and cook until fragrant, about 10 seconds.
Add the drained asparagus to the wok and stir-fry over high heat for 1 minute. Add the chili garlic sauce and fish sauce and continue to stir-fry for a few seconds. Add the oyster sauce, sugar, and a dash of pepper. Stir-fry for a few more seconds, then add the chicken stock and cook until the sauce is thickened to a light glaze, for about a couple minutes. Serve warm.
Yeah, I know. No one gets excited at the thought of cabbage. But hear me out. What if the cabbage was charred to a caramelized goodness and tossed with a tangy kimchi sauce and butter beans for heft? I never thought I’d say this about cabbage, but I could eat this every day. Adapted from Bon Appetit, I recommend jarred butter beans for this recipe as the quality makes all the difference.
Ingredients:
1/2 small head of cabbage, cored and cut into 3-inch pieces
1 15-ounce jar or can butter beans or other large white beans, drained and rinsed
1/3 cup olive oil, divided
3 teaspoons salt
1/2 cup finely chopped drained kimchi, plus 2 tablespoons kimchi juice
1 teaspoon sugar
5 tablespoons lemon juice, divided
1/3 cup tahini
1 jalapeno, sliced
1/4 cup chopped dill
1/4 cup chopped parsley
Place a rack in the lower third of the oven; preheat to 450F degrees. Toss cabbage, beans, 1/4 oil, and 2 teaspoons salt on a rimmed baking sheet until cabbage leaves are separated and coated with oil. Roast until cabbage is tender and charred in spots, 30-35 minutes.
Whisk kimchi, kimchi juice, sugar, 3 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 2 tablespoons oil in a small bowl to combine. Set kimchi dressing aside.
Whisk tahini, remaining 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/3 cup water in a medium bowl until light and creamy. Set tahini sauce aside.
Spoon half of reserved kimchi dressing over roasted cabbage and beans and toss gently to coat. Spread reserved tahini sauce over a platter and drizzle remaining kimchi dressing over. Pile cabbage and beans on top, and garnish with jalapeno, dill, and parsley on top.
I absolutely love puttu, the ubiquitious steamed ground rice dish that is popular in Sri Lanka and South India. I also cannot remotely figure out how to make puttu for the life of me. Enter couscous, a not-so-authentic shortcut that emulates that puttu feeling and satiates my cravings (oh, how I wish the Bay Area had more Sri Lankan and South Indian restaurants). Adapted from the Rambutan cookbook, this spinach-flecked puttu goes perfectly with fiery chickpea curry.
Ingredients:
For the chickpea curry:
2 golf ball-sized pieces of tamarind, soaked in 1/2 cup warm water for 10 minutes
2 tablespoons coconut oil, divided
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons fenugreek seeds
20 curry leaves, divided
2 14-ounce cans chickpeas, rinsed and drained
1 teaspoon salt
2 tablespoons Sri Lankan curry powder
1/2 can coconut milk (about 3/4 cup)
1 1/2 teaspoons black mustard seeds
For the spinach puttu
3/4 cup couscous
3/4 cup boiling water
1/2 teaspoon salt, plus more to taste
1 tablespoon coconut oil
1/2 pound spinach (or kale), finely chopped
1 serrano chili, finely chopped
1 red onion, divided: 1/2 finely diced and 1/2 thinly sliced
1 teaspoon sugar
1 cup fresh grated coconut (frozen is fine)
10 curry leaves
2 teaspoon fenugreek seeds
1 cup coconut milk
1/2 lime
Make the chickpea curry: Squeeze the tamarind with your fingers, then discard the seeds and skin through a fine-mesh strainer, saving the tamarind water.
Heat 1 tablespoon coconut oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic, and fry until the onion is lightly browned. Add the fenugreek seeds and 10 curry leaves and fry, stirring occasionally, for 2 minutes.
Add the chickpeas, tamarind water, salt, and Sri Lankan curry powder. Bring to a gentle boil, then reduce the heat to a simmer for 20-30 minutes with the lid partially covering the saucepan. Stir in the coconut milk and cook for 3 minutes to warm through. Plate in a serving bowl and set aside.
In the meantime, make the temper: heat the remaining tablespoon coconut oil in a small frying pan over medium-high heat, add the remaining 10 curry leaves and black mustard seeds. After about 1 minute, when the curry leaves are crispy, pour the temper over the chickpea curry.
Make the spinach puttu: Place the couscous and boiling water in a saucepan, sprinkle with salt to taste, stir, and tightly cover. Set aside for 12 minutes until couscous is tender. (Alternatively, cook couscous according to package directions.) Gently fluff couscous with a fork and set aside.
In the meantime, add the oil to a saucepan over medium-high heat, and saute the spinach, serrano chili, onion, and a pinch of salt for 4 minutes, until the onion is softened. Remove from heat.
Gently fold together the spinach mixture, couscous, sugar, and grated coconut and set aside.
Put the curry leaves, 1/2 teaspoon salt, fenugreek seeds, and red onion in a small saucepan and cover with 1 1/2 inches water. Bring to a boil and after 2 minutes, add the coconut milk and stir until it is heated through. Remove from heat and just before serving, squeeze in the lime juice. To serve, pour the fenugreek mixture over the puttu and serve alongside the chickpea curry.
‘Tis the season for pumpkin and all manner of squash. And yeah, I know, squash isn’t the most exciting vegetable, but I promise you that this comforting coconutty Sri Lankan curry will change your mind. You can use any kind of pumpkin or orange squash here, but I like to use butternut squash (delicata works well too). Don’t skip the roasting step — it adds a ton of flavor.
Ingredients:
For the squash curry:
2 pounds butternut squash, peeled and cubed into 1 1/2-inch pieces
3 tablespoons coconut oil, divided
1/2 teaspoon Sri Lankan curry powder (recipe follows)
1 red onion, thinly sliced
20 curry leaves, divided
3 garlic cloves, peeled and thinly sliced
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 cardamom pods, lightly smashed in a mortar and pestle
1/2 of a 14 ounce can coconut milk (about 3/4 cup)
1 1/2 teaspoons ground turmeric
1 1/2 inches ginger, peeled and minced
1 lime
For the Sri Lankan curry powder:
6 teaspoons coriander seeds
3 teaspoons cumin seeds
3 teaspoons fennel seeds
3 teaspoons black peppercorns
10 curry leaves
3 teaspoons dried Kashmiri chiles
1/4 teaspoon ground turmeric
Make the Sri Lankan curry powder: In a dry pan over medium-low heat, toast the coriander, cumin, fennel, and black peppercorns for 2-3 minutes, stirring regularly, until they’re fragrant, and pour them into a bowl. Add the curry leaves and dried chiles to the pan and toast for about 3 minutes, stirring often until the curry leaves are completely dried (make sure the chiles don’t burn). Remove from the heat and when cool, grind in a spice grinder until fine. Stir in the turmeric and store in a jar. Curry powder will keep in a cool, dry place for months.
Make the curry: Roast the pumpkin: Preheat the oven to 425F degrees. Place butternut squash on a baking sheet and toss with 1 tablespoon coconut oil and season with salt and 1/4 teaspoon of the curry powder. Roast squash for 25 minutes, until tender and golden and beginning to brown at the edges. Remove from oven and set aside.
Heat a medium-sized saucepan over medium-high heat. Add 1 tablespoon coconut oil and when hot, fry the onion until beginning to brown. Add 10 curry leaves and garlic for one minute, then add the mustard seeds, cumin seeds, and cardamom. Fry for 1 minute.
Pour in the coconut milk and add the turmeric and remaining 1/4 teaspoon of curry powder, 3/4 teaspoon salt, and the roasted squash. Cook at a gentle simmer for 3-4 minutes, then remove from heat.
In the meantime, heat the remaining tablespoon oil in a small pan and add the remaining 10 curry leaves, letting them crisp up.
Plate the roasted squash curry in a serving bowl, top with the tempered curry leaves, the fresh ginger, and squeeze the lime juice over. Serve with rice.
Behold, my favorite Indian dish of all time. If you’ve been around for a while, you know that this is a no-slander zone when it comes to okra. Adapted from Food & Wine, this version of bhindi masala is a little bit different in that it includes finely chopped peanuts for an extra dose of heft and flavor.
Serve with rice or flatbread, or if you’re like me and can’t help yourself, eat straight from the pot with a spoon.
Ingredients:
For the bhindi masala:
1 pound okra
1/4 cup avocado oil, divided
1/4 teaspoon ground fenugreek seeds
1/2 cup unsalted roasted peanuts, finely chopped
2 tablespoons chopped cilantro, plus more for garnish
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon finely chopped garlic
1 teaspoon finely chopped serrano chile
1/2 teaspoon chickpea flour or all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
For tomato tarka:
4 small tomatoes, chopped (about 3 cups)
1 tablespoon avocado oil
1 teaspoon black mustard seeds
1 teaspoon granulated sugar
1 teaspoon Kashmiri chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Make the bhindi masala: cut okra crosswise into 1-inch pieces, and arrange a single layer on a baking sheet. Let stand, uncovered, at room temperature until cut sides feel dry, 1 to 2 hours.
Make the tomato tarka: pulse tomatoes in a food processor until mostly smooth, 8 to 10 pulses. Heat oil in a medium skillet over medium-low for 2 minutes. Add mustard seeds; cook, stirring often, until seeds begin to pop, 2 to 3 minutes. Stir in sugar, chile powder, coriander, turmeric, and salt; stir in tomatoes. Bring to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until mixture thickens and a spoon leaves a trail when pulled through sauce, about 20 minutes. Cover and remove from heat. Set aside.
Make the bhindi masala: heat 2 tablespoons oil in a large skillet over medium. Add fenugreek; cook, stirring constantly, until fragrant and sizzling, about 10 seconds. Add okra; cook, stirring occasionally, until tender and charred in spots, about 10 minutes. Reduce heat to low. Stir in peanuts, cilantro, salt, sugar, cumin, garlic, serrano chile, chickpea flour, coriander, turmeric, and remaining 2 tablespoons oil. Cook, stirring often, until fragrant and peanuts are lightly toasted, about 2 minutes. Season with salt to taste. Remove from heat.
Mix tomato tarka into the bhindi masala over medium-low, stirring often, until warm, about 2 minutes. Serve on a platter and garnish with additional cilantro.
