I discovered Indian food when Tommie and I started dating — chicken korma to be specific.
Growing up I ate your standard dinner of broiled chicken with herbs, a side of veggies, and a salad. I had never experienced an explosion of flavors like the combination of spices, garlic, ginger, and cream in Indian food before.
So for the next six months I went coo coo for curry. Regularly heard conversations between Tommie and me:
“What are you doing?” “I’m having korma.”
“What should we get for dinner?” “Ooh, let’s have korma!” “Again?”
Then finally one day the thought of eating Indian food repulsed me. I ate it so much that I ate it too much. Korma became a verb. I kormaed my korma.
I’ve kormaed many a food in my life, and right now I’m kormaing Broccoli-Kale Sandwiches. Tommie too. We’ve eaten them at least ten times in the past month. I found the initial recipe from Robin Asbell’s Big Vegan cookbook, but I’ve tweaked her “Fast Broccoli-Kale Sandwiches” recipe to get more meals out of the dish, with tons of flavor and with less fat.
With that, I present to you your next food addiction: Broccoli-Kale Sandwiches. Be careful, though. You might korma it.
What you need:
- 3 cups broccoli florets (about 1 head)
- 8 cups chopped fresh kale (about a small bunch)
- 4 tbsp tahini paste (or to taste)
- 1/4 cup freshly squeezed lemon juice (To get the most juice out: Microwave the lemon whole on high for a minute. Let it cool. Then slice it in half and squeeze.)
- 1/2 tsp salt
- 4 whole wheat pitas, warmed
- 1 cup cherry tomatoes, halved
What to do:
- Prepare a steamer and bring the water to a simmer. Put the broccoli and kale in the steamer and cover. Cook for 3 minutes, until the vegetables are just tender. Drain and cool, then pat them dry with a towel.
- In a medium bowl, stir together the tahini, lemon juice, and salt. Add the broccoli and kale and toss to mix. Stuff the pitas with the broccoli mixture and tomatoes. Serve warm or cool.
- Tell me this isn’t the best sandwich you’ve made in ages.