This Blogging Marathon entry has two new ingredients for me. I have never before cooked with either spelt or soy/soya chunks.
After soaking the spelt, I just boiled them for 20 minutes, which is the quick method. However, spelt absorbs a lot of liquid, so this is a great grain to use as a replacement for rice, and even risotto. It can also be cooked in the same way you would steam rice, using a 2:1 ratio of water to spelt. It is not as firm as the rye berries, so is a great alternative if you like fluffy rice, but looking for a whole grain alternative.
I had originally planned to incorporate the spelt into the curry, however, after cooking it (my first time), I decided it was better to just use it as the starch of the meal, as you would rice.
4 teaspoons oil
6 oz. soy chunks, soaked in boiling water and 1 tablespoon turmeric for 10 minutes
3 green onions, chopped (I only used green onions because I had run out of regular onions. You can certainly just use regular onion.)
2 teaspoons garlic, minced
1 tablespoon ginger, minced
1 tomato, chopped
1 head cauliflower, broken into florets (I like to leave the cauliflower in large pieces, so it will remain crisp when the curry is cooked, but you can chop the cauliflower smaller, if you prefer)
1/2 teaspoon fenugreek seed (methi)
1 teaspoon fennel seed
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon urad dal
4 chiles, split
2 tablespoons cilantro, finely chopped
12 curry leaves
2 teaspoons salt
1/2 teaspoon jaggery, grated
1 cup spelt berries, soaked overnight
In a pot, place soaked spelt berries and add water to cover Bring to the boil and cook for about 20 minutes, until fork tender. Add salt, to taste
Heat oil. Saute onions, garlic and ginger.
Add reconstituted soy chunks, cauliflower and tomato.
Cook on high heat for about 20 minutes.
Meanwhile, heat oil in a skillet. Add urad dal and stir fry for 1 minute. Add fenugreek, cumin seed, coriander seed and fennel and cook for 2 minutes, until spices are fragrant. Add chiles and fry for another minute. Let cool.
Grind the roasted spices and chiles and stir into soy and vegetables with jaggery and salt.
Heat another teaspoon of oil in pan you roasted the spices in and fry curry leaves for 2 minutes.
Add cilantro and cook for another 5 minutes.
Add curry leaves and adjust salt, if necessary. Stir to combine and let rest for 5 minutes.
Serve curry, with spelt on the side. Garnish with green onions and cilantro leaves.
This is a mild, dry curry that even kids should love!
Submitting recipe to Spicy Treats’ Fiber Rich event