Curried Potato and Cauliflower with Moringa (drumstick leaves)

Check out this link for more information on the moringa tree: http://www.treesforlife.org/our-work/our-initiatives/moringa

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A beautiful, colourful, delicious, and nutritious adaptation of a classic traditional recipe using a new leafy vegetable called Moringa. This vegetable is also called the tree of life because it has life sustaining properties, grows even in drought prone areas. These leaves are not difficult to separate from the stems, though it would take 15- 20 minutes to remove the twigs from the leaves. Growing up I remember my mother talking about these leaves. We ate the flowers, the pods (drumsticks) but not the leaves (which are also readily available). These leaves are available in Sri Lankan stores in North America.They look like Methi(fenugreek leaves ) but are not bitter and are lot more coarse in texture than spinach and methi.
So please do not feel overwhelmed by this vegetable. Get out of the comfort zone of the familiar and ordinary and try something new!!!

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Ingredients

  • 3-4 cups of cauliflower florets washed and cut into inch and a half long pieces
  • 1 medium sized onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 green chilli finely chopped or slit lengthwise
  • 2 tbsp.strained tomato puree (I use bottled puree which is free of preservatives)
  • 2 potatoes scrubbed clean and cut into 1″ cubes
  • 1 cup washed and finely chopped  Moringa leaves
  • 1” piece of ginger grated
  • 1 tsp.cumin seeds
  • 1/2 tsp. turmeric powder
  • 1 tsp.red chilli powder
  • 2 – 3 tbsp. of ghee or olive oil
  • salt to taste

Method

  1. In a preheated oven at 375 degrees F in a baking sheet put the cauliflower florets, toss well with half of oil and bake for 20 – 25 minutes tossing occasionally (last 5 minutes you can roast the vegetables in the broil setting so that they are little brown)
  2. In a skillet heat the remaining oil, add the cumin seeds, onion, garlic, green chillies, and saute’ for few minutes till onions are translucent and fragrant.
  3. Now add grated ginger and Moringa leaves and cook 10 – 12  minutes on medium heat till the leaves are well cooked. At this they will be glistening and dark green in colour.
  4. Add turmeric powder, chilli powder, tomato puree and salt to the above mixture and heat well for few minutes.
  5. Now add the baked and roasted cauliflower and potatoes and mix thoroughly, letting it cook for few minutes till the vegetables are evenly coated with onion and moringa mixture and heated through.
  6. Serve hot with chapatis or Naan or serve it with white or brown rice.
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2 thoughts on “Curried Potato and Cauliflower with Moringa (drumstick leaves)

  1. I am not really passionate about cooking, but I am always looking for ways to eat healthy and try new stuff without going into too much trouble. So I was intrigued with this recipe and the ingredient, but didn’t get a chance to look for moringa leaves…I tried this recipe using spinach instead and it turned out pretty good…I got the chance to talk to the recipe author herself and apparently, one can also fenugreek instead…this dish was very easy to make and very flavorful at the same time.

    • That was exactly the kind of reaction I was hoping for and also to inspire people to incorporate different greens in their everyday diet without fear. And off course eating healthy can be delicious and quick. I hope I will continue to inspire you to try new receipes.

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