Here is a recipe that was inspired by a lunch I had not too long ago at a local indian restaurant.  They vegetable curry that 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 recipe I hope you enjoy it!

Vegetable curry
1 small fennel sliced
2 turnips medium diced
2 white sweet potatoes medium diced
1 large kohlrabi medium diced
1 tbsp ghee and 1 tbsp of ginger diced
2 tbsp of yellow mustard seeds
3 tbsp of 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 of sorghum soaked
1 finger of ginger and turmeric
1 tsp salt
6 cups water
Pressure cooker for 20 minutes 

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.

Preheat oven to 425 degrees,

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 the oven for 15 minutes.  Take out and finish the dish.

To finish

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!

Vegetable Curry.JPG