HANAH ONE vegetable curry
Reward your body with the freshest veggies of the season. Almost anything goes in this vegetable curry! Enjoy the process of cooking and appreciate natures bounty.
*If paired with a grain, this recipe serves 4 people. If served alone, 2 people. I enjoy it paired with brown basmati rice.
- 3 cups mushroom of choice (I like crimini)
- 2-3 cups green leaves of choice, packed (I prefer a mix of kale, chard, dandelion, beet greens)
- 1 can full-fat coconut milk
- 1 large leek, cut in half lengthwise
- 1 large (or two small) fennel bulbs
- 1 large or two small bell peppers
- ½ bunch cilantro
- ¼ cup HANAH Vechur Ghee or grapeseed oil
- 3 tablespoons warm (NOT HOT) water
- 2 teaspoons ground ginger
- 1 ½ tablespoons HANAH ONE
- 1 ½ teaspoons sea salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground fenugreek
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel
- ½ teaspoon fresh ground peppercorns
Prepare all ingredients before you begin (mise en place) so the cooking can flow, effortlessly and timely.
- Start by slicing the leek into thin, half circle strips and place in its own bowl or pile
- Then cut the green stems of the anise off and set aside to use for garnish and juicing (as pictured)
- Cut the white bulb bottom off if brown and bruised as well as any other brown spots
- Then slice into quarters from top to bottom, lay quarters on sides and cut one inch thick pieces, set aside alone
- Next, de-seed/stem pepper and cut into one inch squares.
- Slice mushrooms in half or 1-2 inch morsels
- Place all peppers and mushrooms in a bowl
- For the greens, keep baby spinach whole. If using greens with tough stems and you want them more cooked, rip or cut stems off, chop into half-inch thick pieces and add to peppers and mushrooms
- Chop leaves into one inch thick strips. Set greens aside on their own.
- Finally, chop cilantro, stems and all, pluck a handful of anise leaves and set both aside for garnish
- Stir the HANAH ONE into the warm water in a small glass or dish. Measure out all the spices, except the salt, mix together in a small dish. Shake the room temperature can of coconut milk very well and open it, scraping fat from lid back into the can
- Begin cooking!
- Pour HANAH Vechur Ghee in a large, wide (preferably thick bottomed) saucepan with lid and heat over medium low heat. Once you can feel the heat with your hand held 2 inches away from the ghee, sprinkle all of the spice into it.
- The spices should bubble like a foam as they are simmering. This is how you open the potency of flavor and healing properties of dried spices.
- Gently and continuously stir with a wooden spoon as to not burn them. Waft the aroma to your face and enjoy this ancient Ayurvedic cooking technique for one minute.
- Add the coconut milk with a spatula to get every drop out of the can. Stir the milk to fully incorporate the spices and pull them from the bottom of the pan.
- If the spices are stuck to the bottom and are deep brown, you have burnt them and need to discard the oil and spices, wipe the pan clean, and redo.
- Right away, stir in the leek and salt and bring to a low simmer for 3 minutes with lid on.
- Add anise, stir to coat it with the sauce and replace lid.
- Low, gentle, even simmer for ten minutes. Peek at three minutes to make sure the simmer isn’t too high.
- Stir in peppers, mushrooms, and stems (if you have them).
- Simmer seven minutes longer with the lid on.
- Fold in leaves and simmer with lid on for a final 3 minutes.
- Turn off the heat, remove lid, and add the HANAH ONE in water. Stir it in completely.
- Serve with chopped cilantro and anise leaves on top. This can be modified by substituting any other veggies for the ones I have listed. Just keep quantities about the same.
- Add chili peppers for spice if you like.
- Serve with lemon or lime wedges if you desire sour.
- Listen to what your body asks for, get creative with what is fresh and in season and enjoy!!
Recipe by Evan Mack, private wellness chef, producer and life coach from Jackson Hole, Wyoming
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