Broccoli and Chinese leaf curry in a miso base

6 May

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

It’s only now that I can see chapters in my life. As ceaseless as each one may feel, they do. I wasn’t there on the day of my father’s bypass because I had an exam the next day and I didn’t cry at my wedding, not even a damp eye. I cried the entire day at work when I failed the first and only (postgraduate) exam of my life. There was a time when I would curl my eyelashes post clear mascara every day and have regular facials. At a point in my life all I could see was the next level up. I wasn’t sure if I would cry at the birth of my child. Look at me now.

In the same way, not every curry needs to have a tomato base…or a coconut one. Mellow it out now and again with some umami. Earthy. I’m not sure I like that word much. Anyway, I put this curry together very quickly because Chinese leaf and broccoli need barely any time at all and the japanese miso is soothingly easy to eat as well as prepare. A healthy and light bite in the broccoli and some gentle spices…aah.
If you like miso, head over to my friend Kellie’s site where you will find some fabulously creative and definitely delicious concoctions that will leave you glowing with health. One of my favourite of her miso-inclusive recipes is her Honey-miso roasted broccoli and wholegrains salad

Broccoli and Chinese leaf curry in a miso base

Ingredients
200g broccoli, cut into medium sized florets
1 tsp. soy bean paste
1 tbsp. soy sauce
1 tsp. amchur powder
500ml warm water
1 tsp. cumin seeds
2 kaffir lime leaves
2-3 green chillies slit open
½ tsp. turmeric powder
1/3 tsp. garam masala
200g Chinese leaf, shredded
3 cloves garlic
1 tsp. minced ginger
One medium onion, thinly sliced
1 tsp. coriander powder
Salt to taste
1 tbsp. corn flour
2 tbsp. cooking oil
Method
1. Heat the oil in a pan and add the cumin seeds, turmeric and chillies. Allow the seeds to sizzle before stirring in the onions and garlic.
2. Mix the corn flour with the warm water.
3. Sauté the onions and add the amchur powder and coriander powder, cook until the onions soften before adding the broccoli and water.
4. Stir in the soy bean paste, soy sauce, and kaffir lime leaves and ginger before bringing the base to a simmer. Cook for 2-3 minutes before mixing in the Chinese leaf and then cook for a further 2-3 minutes.

16 Responses to “Broccoli and Chinese leaf curry in a miso base”

  1. Katie @ Whole Nourishment May 7, 2014 at 6:21 am #

    The broccoli, Chinese cabbage, and miso combo looks amazing here. I like your idea of the miso base as a change-up from the usual coconut or tomato base.

    • Deena Kakaya May 8, 2014 at 11:47 am #

      Thanks Katie, changes are refreshing aren’t they x

  2. Sophie33 May 7, 2014 at 7:13 am #

    This sounds like a very interesting recipe for me! I have used miso a couple of times but still I don’t really love it! I will try to change my mind by making this cool recipe! ;) x

    • Deena Kakaya May 7, 2014 at 7:48 am #

      Hi Sophie, so glad that you like this one. Miso is mellow and light isn’t it, perfect for daya post indulgence! X

  3. Anita Menon May 7, 2014 at 8:46 am #

    Life’s so different after a child pops into our lives. I always tell people, that i view my life in halves – before her and after her. The curry looks really delicious

    • Deena Kakaya May 7, 2014 at 9:25 am #

      Good way of looking at it Anita. You always say the loveliest things. Thank you x

  4. lushly May 8, 2014 at 10:51 am #

    Amazing recipe. I never would have thought of using miso in this way.

    • Deena Kakaya May 8, 2014 at 11:38 am #

      Me neither, but it really worked well. Thank you for your kind words x

  5. Joanne May 8, 2014 at 11:52 am #

    I love how you went all non-traditional on this curry!

    • Deena Kakaya May 8, 2014 at 12:58 pm #

      I do like the traditional recipes too, but there’s a whole new works out there x

  6. kellie anderson May 8, 2014 at 12:43 pm #

    We are always growing and changing. My daughter said to me today that she was proud of me for not staying still, for always looking for new things to learn and do (despite my advanced age!). It sounds like you epitomise what she was saying. It is good to roll with changes and accept them and you for what they and you are. Thanks for the mention too ;-)

    • Deena Kakaya May 8, 2014 at 1:07 pm #

      Kellie you must have swelled inside at listening to your daughters words (maybe not the advanced age bit!). To be honest, I am full of admiration for you too, but I think that you know that. I smiled and sighed when I read that perhaps I epitomise the acceptance of change…I’m trying, I’m coaching myself every day. Xxx

  7. Tina @ The Spicy Pear May 8, 2014 at 12:57 pm #

    Love asian flavours, especially miso. This soup looks heavenly. I also just noticed your logo looks a bit like ganesh ji – beautiful, just like you and your wonderful blog.

    • Deena Kakaya May 8, 2014 at 1:11 pm #

      Yes it was a deliberate thing with the logo…you are the only person ever to have noticed, or at least commented on it. Huge thank you and hugs xxx

  8. Egginon May 8, 2014 at 6:45 pm #

    Mmmm, this looks great!

    • Deena Kakaya May 8, 2014 at 6:46 pm #

      Oh thank you, the simple things are often the loveliest x

Let me know what you think about this recipe

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