| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 11g | 6g | 36g |
| sugars | fibre | protein | salt |
| 20g | 5g | 4g | 0.7g |
When I first came across Cannas Leaf Curry, I felt an immediate affinity towards its nutritive richness and its uncanny semblance to the versatility of life I have encountered in California alongside my Gujarati heritage. The recipe stands as a testament to the beauty in embracing different cultures and blending them to create something delicious and unique.
The beautiful medley of fresh Cannas leaves with apples, bananas, and grapes gives this dish a delightful melange of sweet and savory flavors akin to the culinary creations of West Coast America, yet the addition of well-loved Indian spices like curry and turmeric powder brings it back to my Gujarati roots. The significance of this blend goes beyond the sinfully addictive taste – it subtly communicates the blending of cultures I have explored in my life and story.
Cannas Leaf Curry: A Nourishing Delight
The blissful fusion in the Cannas Leaf Curry not only epitomizes a sensuous satisfaction but also serves an impressive roundup of essential nutrients. The fruit assortment in the recipe is replete with vitamins, fiber, and natural sweetness while secure Cannas leaves offer a bounty of protein and vitamin A.
The spices and flavorings used in the dish further augment its health profile. Ginger and garlic, renowned for their numerous health benefits, lending their unique flavor profiles to the dish. Turmeric powder, a staple in Indian cuisine, comes replete with anti-inflammatory properties, while curry powder, made from a blend of various spices, is a treasure trove of antioxidants.
A Meal for Any Occasion
One of the reasons I repeatedly find myself drawn to this recipe is its versatility. It’s similar to the Gujarati Undhiyu and goes splendidly well with a bowl of warm basmati rice or fresh-off-the-pan rotis. Much like the ubiquitous Gujarati Dal or the Californian salads, the Cannas Leaf Curry can round off any meal perfectly on any occasion, embodying my journey from Gujarat to California in every bite.
It’s the perfect dish to share at a family dinner, a casual get together with friends, or even a quiet evening meal. Adaptable yet authentic, this recipe has become a regular feature at my own table, much to the delight of my husband Faisal and our two sons.
So grab those Cannas leaves, ready those spices, and dive into a world that merges the best of two worlds: the freshness of the West coast sprinkled with the essence of Gujarat. Trust me, the Cannas Leaf Curry is truly a recipe you’d love to have in your culinary repertoire.
What You’ll Need
- 10 Fresh Cannas Leaves, cleaned and finely chopped
- 2 apples, peeled and chopped
- 2 bananas, peeled and chopped
- 1 cup of grapes, halved
- 2 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 green chili, finely chopped
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 can of coconut milk (400ml)
- 2 cups of vegetable broth
- Salt to taste
- Freshly squeezed juice of one lemon
Method
Step One
Start by taking your cleaned cannas leaves and chopping them finely. Also prepare your fruits by peeling and chopping the apples and bananas, and halving the grapes. Set all these aside for now.
Step Two
Now, heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion to it and sauté for a few minutes until it starts to become translucent.
Step Three
Add the minced garlic, grated ginger and finely chopped green chili to the pot. Stir and cook for about a minute until their aroma fills your kitchen.
Step Four
It’s time to add some spices. Add the curry powder and turmeric powder to the recipe, and give everything a good stir so that the spices blend well with the other ingredients.
Step Five
Next, pour in the can of coconut milk and 2 cups of vegetable broth into the pot. Stir well and bring the mixture to a boil.
Step Six
Once the mixture has started boiling, reduce the heat and add the chopped cannas leaves, apples, bananas and grapes. Let the mixture simmer until the fruit and leaves have softened and the curry has thickened a bit.
Step Seven
Season the curry with salt according to your taste and squeeze in the juice of one lemon for a hint of freshness and tanginess.
Step Eight
Your Cannas Leaf Curry is now ready to be served. It’s best to serve it hot and you might want to accompany it with some warm rice or bread of your choice.
