Creamy Masala Chicory (Print Version)
# Ingredients:
01 -
Fresh coriander for topping.
02 -
A handful of pomegranate seeds to finish.
03 -
Some olive oil for cooking plus extra to drizzle at the end.
04 -
Joghurt for decorating, about 2-4 tablespoons.
05 -
Squeeze of lemon for a zesty kick.
06 -
Half teaspoon of brown sugar.
07 -
150ml coconut milk.
08 -
Half a teaspoon of garam masala.
09 -
One teaspoon of paprika powder.
10 -
One teaspoon ground coriander.
11 -
Half a teaspoon of chili flakes.
12 -
Half a teaspoon of turmeric.
13 -
2 ripe tomatoes.
14 -
Small piece of ginger, grated (about half a teaspoon).
15 -
Three garlic cloves.
16 -
One onion.
17 -
One tablespoon butter.
18 -
Olive oil for frying.
19 -
One pack (500g) chicory.
# Instructions:
01 -
Pour the spiced sauce onto plates. Lay the cooked chicory right on top. Scatter over yogurt, pomegranate, fresh coriander, and drizzle with olive oil.
02 -
Let everything bubble, then put a lid on. Simmer for 5-8 minutes.
03 -
Quickly toss in all the spices, give them a few seconds. Add the blended tomatoes. Pour in coconut milk, some lemon juice, and the sugar.
04 -
Melt your butter in the pan. Add onion, garlic, and ginger, and cook until they're soft.
05 -
Fry chicory on each side in olive oil. Set aside for later.
06 -
Cut each chicory in half or quarters, depending on how big they are.
# Notes:
01 -
If your chicory's big, steam it with a lid a bit before using.
02 -
The sauce comes from Pakistani cuisine.
03 -
This dish brings together sweet, tangy, and spicy notes from Europe and the East.