This turned out to be a fantastic vegan curry, and quite innovative too: I have never seen a curry made with borage!!!
Yes, borage again! I have tons of it in the garden, you can eat the flowers, the stems and the leaves, but I limit myself to the smaller tender leaves. They are prickly, but that goes away with cooking.
The only thing to remember is to discard the pods with the seeds that have already formed (they are too hard), like the one in the photo below. Flowers and flower buds are soft, and can be cooked.
Sizzle one tsp of fenugreek seeds and one green chili with one tbsp of vegetable oil.
Add one small tsp each of turmeric, ground coriander, ground fennel and paprika, and also a good pinch of salt.
Add one onion, chopped, and sizzle for two minutes, and then add half cauliflower, cut into florettes. Coat the cauliflower well with the spices.
Add one can of coconut milk, and then one can of water (to rinse the coconut milk can). Cover and simmer for 5 minutes.
Add the borage, cover and simmer for 10 minutes.
Add one tsp of masala powder and simmer for other five minutes, or until all the vegetables are soft. At the end decorate with fresh borage flowers.
Photos and Recipes by Alessandra Zecchini ©
mi ricordo le estensioni di boragine che avevo in giardino quando ero piccola...aver saputo che si mangiava!!
ReplyDeletemi piace questo curry, lo trovo originalissimo.
baciotti
This is so unique, I've never seen a curry like it! It's such a pretty dish, especially with the addition of the fresh borage flower garnish!
ReplyDeleteThis looks yummy ... I'll make sure Andy see it ... he is the cook and I am the baker! Ha!
ReplyDelete~Michele
Very creative! I haven't had much opportunity to bond with borage, I had no idea it could be used like this.
ReplyDeleteIn Italy it is often used fried or as a filling for pasta. yummy!
ReplyDeleteWOW...this really does look amazing! Thank you for sharing. xox
ReplyDeleteIt is first time that I heard of borage. Interesting recipe. Looks delicious!
ReplyDeleteI have never cooked with borage, so I am, of course, intrigued by the flavors that present themselves here. This really sounds good. I just need another hour in my day to try everything that appeals to me. Your curry appeals to me :-). I hope you have a wonderful day. Blessings...Mary
ReplyDeleteThe borage plant I sowed many years ago has self seeded in my tiny garden plot, so every year I get a load. I've used both the cucumber flavoured leaves and flower hads as soup topping and in salads, but never in a curry. Lovely idea.
ReplyDeleteThis is gorgeous, Alessandra. I will have to wait for my borage to bloom this summer, but I can dream through your photographs. Lovely.
ReplyDeleteWhat a lovely recipe! I only use borage flowers as decoration, but it looks like there is great ways to use them! Love this cauliflower curry.
ReplyDeleteYou have a beautiful blog!
Nice shots. Neat to see cooking with non-traditional ingredients.
ReplyDeleteThank you!
Andy