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PER SERVING

(¼ RECIPE):

Calories: 180

Calories from fat: 45

Total fat: 5 g

Saturated fat: 2.5 g

Trans fat: 0 g

Total carb: 29 g

Fiber: 9 g

Sugars: 12 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 720 mg

Vitamin A: 210%

Vitamin C: 180%

Calcium: 10%

Iron: 15%

One of my favorite restaurants in NYC is Madras, located downtown on Second Avenue. Rumor has it that they are closing, and maybe by the time you read this they will be gone. It’s too bad because they serve the best vegan southern Indian food I’ve ever had, and this vegetable korma is a tribute. Vegetable korma is generally a rich and creamy curry with braised vegetables. Their version has a lot of coconut milk; mine has a bit of light coconut milk, but it’s still rich and yummy and it takes only 30 minutes. So if you can get to Sixth Street and Second Avenue in 30 minutes, then godspeed. If not, then try this dish over some brown basmati rice. It would also be delicious over mashed sweet potato or the Cranberry-Cashew Biryani (page 67).

1 teaspoon olive oil

1 small red onion, quartered and sliced thinly

3 cloves garlic, minced

2 tablespoons minced fresh ginger

2 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

2 cups vegetable broth

1½ pounds cauliflower, trimmed and cut into florets

1 pound zucchini, cut on a bias in ¼-inch slices

½ pound carrots, peeled and cut on a bias in ¼-inch slices

¾ cup frozen peas

¾ cup light coconut milk

1 teaspoon agave nectar

½ cup chopped fresh cilantro (optional)

Extra chopped fresh cilantro, for garnish

Preheat a 4-quart pot over medium heat. Sauté the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic and ginger, and saute for another minute.

Add the broth to deglaze the pan. Mix in the spices and salt. Add the cauliflower, zucchini, and carrots. They won’t be competely submerged, but that’s okay. Cover the pot and turn up the heat to bring the broth to a boil. Let boil for 7 to 10 minutes, until the veggies are tender.

Add the peas, coconut milk, agave, and cilantro (if using). Taste for salt. Turn off the heat and let the flavors meld for about 5 minutes. Serve the korma in bowls over rice, garnished with cilantro.

TIP

Get colorful! Combine the zucchini with yellow summer squash and switch out half of the cauliflower with broccoli.

TIP

If you’d like to add some protein to this dish, try a cup and a half of chickpeas, or some dry-fried tofu (see the Hoison-Mustard Tofu recipe, page 153). Add either along with the peas and stuff at the end, just enough to heat through.

Curried Chiekpeas & Greens

SERVES 6 • ACTIVE TIME: 30 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(⅙ RECIPE):

Calories: 240

Calories from fat: 50

Total fat: 5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 41 g

Fiber: 10 g

Sugars: 9 g

Protein: 13 g

Cholesterol: 0 mg

Sodium: 670 mg

Vitamin A: 470%

Vitamin C: 320%

Calcium: 30%

Iron: 30%

When my best friend and I first went vegetarian in the ’80s, we spent a bunch of time living on cheeseless pizza and broccoli from a Chinese takeout place. My best friend’s dad was Pakistani, and when he heard what we were eating, he insisted we visit one of the Pakistani restaurants on Coney Island Avenue in Brooklyn. And my love of Chana Saag, whose name means “chickpeas and greens,” was born. I’ve been making this recipe in some form or other for about twenty years, and I still can’t get enough of it. Leafy greens are cooked down until tender and velvety, punctuated by chickpeas and underlined with spice. Serve with brown basmati rice, or with any of the Indian-style sides.

2 teaspoons olive oil

2 teaspoons mustard seeds

1 small onion, diced small

4 cloves garlic, minced

2 tablespoons minced fresh ginger

½ teaspoon red pepper flakes (optional, if you like it spicy)

1 tablespoon curry powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon salt