Sophia Singh Sasson

First Comes Marriage Recipe Book

Vegetable Curry (Meera's Favorite Indian Dish)

Serves 6

A one pot meal that’s rich in spices and vegetables. Serve over rice or quinoa.

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Ingredients

2 Tbs. olive, canola or garlic oil
1 large red onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne (omit if you don’t like hot)
1 Tbs. tomato paste
2 cups low-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
4 Tbs. chopped fresh cilantro
1 Tbs garam masala (optional)

Instructions

  1. In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more.
  2. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
  3. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
  4. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
  5. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

By Meera Malhotra’s Family Recipe (courtesy of Sophia Sasson)
Adapted from Fine Cooking

Masala Burgers

Yields 4

A vegetarian burger with tons of flavor.

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Ingredients

1/2 tsp. dried ginger
3/4 tsp. dried coriander
1/2 tsp. garam masala
1/8 tsp. ground ground turmeric
1/8 tsp. mustard powder
2 tsp. canola oil
3 red potatoes (12 oz.) finely diced
1/2 C. minced onion
1/2 C. minced green pepper
1 C. frozen mixed veggies
1/2 C. whole wheat breadcrumbs
1/2 C. water
Salt and pepper
1/2 tsp. sugar
2 tsp. water
2 tsp. canola oil

Instructions

  1. Heat a large skillet on medium high. Add spices and toast until fragrant. Remove to a separate bowl.
  2. Add 2 tsp. canola oil. Add potatoes, onion, and green pepper, and cook for ten minutes. Add frozen vegetables and cook an additional five minutes. Add breadcrumbs and water and stir vigorously to scrape up flavorful brown layer from the bottom of the pan. Reduce heat to low.
  3. Return spice mixture, add salt and pepper to taste, and sprinkle with sugar. Cook an additional five minutes, or until potatoes are tender. Remove skillet from heat.
  4. Remove ¾ cup of the mixture from the skillet and puree in a food processor. Stir the puree and the remaining vegetable mixture together in a large bowl until thoroughly combined.
  5. Chill overnight, or at least until cool (this seemed to help them bind).
  6. Cover a baking sheet with parchment paper. If small, brush with 1 tsp. oil (and make burgers in two batches). If large, brush with 2 tsp. You can also use a small baking sheet to bake in a toaster oven.
  7. Form the burgers into patties and put on baking sheets, evenly spaced. Use a brush to brush any oil on the sheet that isn’t under the burgers on top of the burgers (so they brown on top and the oil doesn’t burn on the sheet).
  8. Bake at 400 degrees for 10 minutes, then broil until golden and crispy on top, rotating baking sheet in oven as necessary, about 10 minutes. (Adjust times as needed if using a conventional, rather than toaster oven.) Repeat with remaining potato mixture and oil, if making in two batches.
By Jake’s New Favorite Burger
Adapted from Recipe for Living