Nanohana Curry (Broccoli Rabe) Recipe
by Naoko Takei Moore
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Easy
I love broccoli rabe (rapini) so much that I wanted to turn it into a vibrant green curry, and it worked beautifully. The slight bitterness of the vegetable blends perfectly with the sweetness of coconut milk, the umami of shio-koji and a touch of brightness from umeboshi plums (my secret ingredient). The sauce is rich yet fresh, and when cooked with ingredients like chickpeas (garbanzos), cauliflower, mushrooms and okra, it becomes a hearty, satisfying stew, perfect for a spring reset. I like to serve it with Orange Saffron Rice (page 198) or short pasta.
Recipe extracted from Simply Donabe, by Naoko Takei Moore published by Quadrille Images © Matt Russell
Ingredients for Nanohana Curry Sauce Serves: 4
- 300g broccoli rabe (rapini)
- 1 x 400ml can unsweetened coconut milk
- 2 tbsp Shio-Koji
- 2 umeboshi (pickled plums), pitted, or 1 tbsp umeboshi paste
Ingredients for Nanohana Curry Donabe
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh root ginger
- ½ tsp cumin seeds
- 1 tbsp curry powder
- 150 g cauliflower, cut into bite-size pieces
- 1 x 400g can chickpeas (garbanzos), drained
- 1 bay leaf
- 180 ml Shojin Dashi or vegetable stock
- 150 g okra, top end trimmed and cut into 1 cm (½ in) pieces
- a large handful of mixed herbs (such as coriander/ cilantro, mint, basil, and/or parsley), chopped
- sea salt and freshly ground
- black pepper, to taste
To serve Nanohana Curry
- coconut yoghurt
- garam masala
How to make Nanohana Curry
- To prepare the sauce, bring a saucepan of water to the boil. Blanch the broccoli rabe for 1 minute, then drain and immediately transfer to a bowl of iced water to preserve its bright colour. Drain again and gently squeeze out excess moisture. Cut into 3 cm (1 in) pieces.
- Combine three-quarters of the broccoli rabe in a blender (I like to use a Vitamix) with the coconut milk, shio-koji and umeboshi. Blend until smooth.
- Heat the olive oil in a donabe over a medium heat. Add the garlic, ginger, cumin and curry powder, and sauté for 1 minute, or until aromatic. Add the cauliflower and chickpeas and stir well, then add the bay leaf. Pour in the dashi, cover and bring to a simmer. Cook for 5–10 minutes, or until the liquid is reduced by half.
- Stir in the sauce and okra. Bring back to a simmer and adjust the seasoning with salt and pepper, if needed. Stir in the mixed herbs and remaining broccoli rabe.
- Serve in individual bowls with a small scoop of yoghurt and a sprinkle of garam masala on top. Serve on its own or with freshly cooked rice or short pasta, if desired.
- FLAVOUR VARIATION: This curry is also good with meat or seafood. I sometimes add prawns (shrimp) to cook in the sauce.
About the author
NAOKO TAKEI MOORE is a Japanese home-cooking expert who teaches cooking classes in Los Angeles, California. Her company, toiro kitchen, sells donabe and Japanese artisan products, with a mission of promoting donabe in the U.S.
