Alu-Nani Kobi (Potatoes and Brussels Sprouts Curry)
My older sister is a phenomenal cook! When she came to visit me from India, she invented recipes from local vegetables that she had never cooked before. She had not seen Brussels sprouts before, but she was intrigued by their shapes and size. She called them nani-kobi, which means “small cabbage.” This is my version of her recipe. I added some potatoes and tomatoes, which give this dish a rich sauce. And, the sweet and sour tastes of the added vegetables compliment the cabbage-y Brussels sprouts.
4 – 5 small red or Yukon gold potatoes (about 1 ½ cups when cubed)
12 Brussels sprouts (about 1 ½ cups when halved)
3 – 4 Roma tomatoes (about 1 ½ cups when chopped)
3 tablespoons olive oil
½ cup finely chopped onion
1 or 2 cloves of mince garlic
2 teaspoons minced or shredded fresh ginger root
½ teaspoon each turmeric, cumin and coriander powder
¼ teaspoon cayenne powder
1 teaspoon or less salt
Juice of one lime
2 tablespoon chopped cilantro for topping
- First prepare the vegetables. Peel and cut the potatoes into approximately 1” chunks. Set them aside.
- Rinse the Brussels sprouts and cut off their stems. As you cut their stems, some outer leaves will come out, discard them along with the stems.
- Cut the Brussels sprouts into halves. (If they are really tiny, keep them whole.) Set them aside.
- Chop the tomatoes into small chunks and set them aside.
- Heat the oil in a sauce pan and add the onion.
- Over moderate heat, stirfry onions for a few minutes until they begin to get limp.
- Add the ginger and garlic and stirfry for two minutes.
- Add the tomatoes and stir fry for a few minutes.
- Lower the heat and cover the pan.
- Cook for five minutes, then uncover and add a few tablespoons of water.
- Break the tomato pieces with a wooden spoon to transform the mixture into a chunky sauce.
- Add the potatoes and Brussels sprouts to the tomato sauce and saute for two minutes.
- Add powdered spices and salt, and continue to stir gently for a few minutes.
- Then cover and cook the curry for 15 to 20 minutes, over a low to moderate heat, until both potatoes and Brussels sprouts are soft.
- The mixture should simmer gently while it is cooking.
- Uncover the pot every five minutes to check the consistency of the curry. Add a bit of water if the sauce is getting too dry.
- Add the lime juice and stir the curry gently to mix the ingredients.
- Top with chopped cilantro and serve hot with flat bread and/or rice.
Stuffed acorn squash with brown rice and nuts
The simplest way to bake any hard squash is to cut it in half, remove the strings and seeds, sprinkle the surface with oil, and place the halves face-down on a biking pan lined with water.
Once the squash is baked, scoop the pulp out of the skin and eat as is, or add the mashed pulp to soup or stew. Here is a decorative, nutritious and tasty recipe with flavors of Indian spices.
To prepare the rice, bring 2 ½ cups of water to boil. Rinse and drain the rice and add it to the boiling water. Cover the pot, reduce heat to moderate, and cook for 45 to 55 minutes, until soft. You will not use all of the rice for this recipe, refrigerate any leftover rice for future use.
Preheat the oven to 375 degrees. Line a shallow baking dish with ½ cup water. Rub some oil on the surface of the squash and place face-down in the baking dish. Bake for 30 minutes, until the flesh is soft. Cool for a few minutes. Carefully scoop out most of the pulp with a spoon, leaving enough to keep the squash “bowls” intact. Place the pulp in a mixing bowl. Set the squash halves aside.
Combine the squash pulp, two cups of rice, nuts, cilantro, green onion, turmeric, salt, cayenne, lemon juice and oil. Spoon the mixture into the squash halves. Turn the oven up to 450 degrees. Sprinkle with the vegan cheese or nutritional yeast. Place the stuffed squash in a dry, shallow casserole dish or cookie sheet, and bake for 10 to 15 minutes, until the top is slightly brown. Advise the diners to scoop out the filling as they eat, leaving the shells behind.