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I'm sharing my number one chicory dish with you today. I couldn't believe how well chicory worked with creamy masala sauce when I first tried it. Those Eastern spices turn the slightly bitter chicory into something amazing. This version came after lots of kitchen testing, and now I can't imagine my cooking without it.
Chicorée with a twist
Chicory has found its permanent spot in my kitchen routine. The slight bitterness works so well with my creamy masala sauce. When you cook it, chicory gets this nutty flavor that makes me smile every time. Plus, all those good-for-you nutrients make this veggie really stand out.
What goes in my chicory masala
I only go for top-notch stuff in this dish. You want your chicory firm and fresh. I dice my onions super tiny to add natural sweetness to the sauce. Fresh grated garlic and ginger make everything taste better. My coconut milk brings the creaminess, while my special spice mix is what makes this dish pop.
How I prep the chicory
I wash my chicory thoroughly and cut it into halves or quarters depending on size. Then I brown it in my big skillet until it's golden. I make the masala sauce separately. First, I soften onions with garlic and ginger in butter, then add all my spices. Once the tomatoes and coconut milk turn into a smooth sauce, the chicory goes right in.
Tips for great chicory
Quick blanching works wonders for bigger chicory heads. I learned that from the lady next door. Using a lid helps everything cook more evenly. You want it tender but still with some bite.
What else works
No chicory at home? Bok choy or endives work great too. Even broccoli tastes awesome with masala sauce. The spices make any veggie taste amazing.
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My masala sauce secret
I'm really proud of this sauce. The coconut milk makes it velvety while the spices add depth. A squeeze of lemon at the end brings out all flavors. Sometimes I make extra for the next day.
Storing my sauce
I like keeping masala sauce handy. It stays good in the fridge for three days. Sometimes I freeze batches for quick meals later. When reheating, I add a splash of coconut milk to bring back the creaminess.
Getting the texture just right
Browning makes all the difference. The cut surfaces get slightly caramelized, giving chicory a lovely sweetness. This mix of crispy and tender is totally addictive.
My favorite toppings
Pomegranate seeds are my absolute must-have. Their fruity sweetness matches perfectly with the spicy sauce. Fresh cilantro adds something special. These little extras really make the dish complete.
Coconut milk foundation
Coconut milk is essential for this sauce in my kitchen. It makes everything wonderfully creamy and mild. Sometimes I use almond milk instead for a different but equally tasty twist.
What I serve alongside
My chicory masala usually comes with basmati rice or fresh naan bread. The sauce begs to be soaked up. Couscous or bulgur work great too, soaking up all those delicious flavors.
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Smart time-saving hacks
On busy days, I cook smarter. A quick zap of chicory in the microwave means it only needs browning in the pan. The sauce can simmer while you do other things. This gets dinner on the table in 30 minutes.
Trying new combos
I love testing new ideas in my kitchen. Sometimes zucchini or eggplant join the masala sauce party. Mushrooms bring their own magic to the dish. Playing around with variety keeps things fun and surprising.
Making leftovers shine
Leftover masala sauce is pure gold to me. It turns lentils and chickpeas into something special. It's fantastic as a dip with flatbread too. This turns yesterday's extras into tomorrow's favorite meal.
Roasting magic
Toasting the spices is my favorite cooking moment. The smell that fills the kitchen can't be described. That's when spices release their full flavor, making the sauce truly exceptional.
Spice to your liking
For those who love heat, a fresh green chili goes into the sauce. A drizzle of chili oil at the end gives that extra kick. The creamy base balances the heat beautifully.
Enjoying healthfully
What I really love about this dish is it tastes amazing and it's good for you. Chicory is packed with vitamins, and the spices help digestion. It's food that makes your body and soul happy.
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Local and sustainable approach
I prefer buying chicory from the farmer down the road. It's better for the planet and supports local business. I use every bit of the vegetable, even the outer leaves go in the sauce.
When friends come over
This dish is my go-to for having people over. It's simple to prep but looks fancy. The bright colors and exotic smells wow every guest.
Transforming leftovers
Masala sauce makes any leftover veggie taste amazing. Potatoes, carrots, parsnips—they all become delicious. It's a great recipe for using up what you've got.
Mediterranean twist
Sometimes I give this dish a Mediterranean feel. I swap masala spices for oregano and basil in the tomato sauce. Good olive oil creates a whole new version.
Works all year round
The spicy dish warms you up in winter. In summer, I make the sauce lighter and add a fresh salad. That way it fits perfectly with any season.
Fits any gathering
Whether cooking for two or feeding the whole family, this dish scales up easily. The amounts double without any problem. When guests come, I make the sauce ahead so I just need to cook the chicory.
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Visual feast
When I serve this dish, the colors really pop. The golden-brown chicory halves in bright red sauce with glowing pomegranate seeds on top. I get excited just plating it up. This meal truly satisfies all your senses.
Frequently Asked Questions
- → What exactly is Garam Masala?
Garam Masala is a mix of different Indian spices that heat you up inside, like cardamom, cinnamon, cloves, and cumin. It gives the dish its bold, warm taste.
- → How do I pick out fresh chicory?
Look for tight heads with pale yellow or white leaves that feel crisp. Don’t choose ones that are wilted or floppy.
- → Can I prep chicory ahead of time?
It's best to fry chicory fresh for the best texture. But you can make the masala sauce the day before and reheat it later.
- → Is this dish super spicy?
You decide how spicy it gets by adding more or less chili flakes. The basic version is pretty mild to medium.
- → What else could I use besides coconut milk?
You could swap coconut milk for cream or almond milk if you want. Still, the coconut really gives it that tropical flair.