Whole sorghum takes a while to cook, so make a batch of the curried grain over the weekend and keep it in the fridge to easily bulk up veg or salads. Alternatively, pre-soaking grains overnight speeds up cooking too.
Serves 4
Ingredients
For the curried sorghum:
2 cups dry whole sorghum (we used red and white), rinsed
6 cups water
2 tsp fine salt
1 Tbsp olive oil
1 Tbsp Cape Malay curry spice (or curry powder of choice)
2 tsp ground cumin
30-60ml lemon juice
Salt and milled pepper
For the veggies:
350g baby marrows, sliced
Into chinks
300g broccoli florets
300g cauliflower florets
1 Tbsp Cape Malay curry spice (or curry powder of choice)
2 tsp ground cumin
For the sauce:
1 cup double cream plain yoghurt
Salt and milled pepper 2 tsp ground cumin, dry toasted in a pan lemon juice to taste
For serving:
Handful of coriander and petit salad leaves
Sliced red onion
Toasted cashews, chopped
Method
- Place sorghum in a pot with water and salt. Cover and cook for 60-70 minutes, stirring every 10 minutes and topping up with water as needed.
- Once tender and cooked through, drain any excess water. Add oil and spice and cook for 1 minute more. Remove from heat and add lemon juice and seasoning to taste. Set aside.
- Toss the veggie ingredients together and season. Preheat (if needed) the air fryer to 180°C. Air-fry the veg in two batches for 10-12 minutes each, or until tender and cooked to your liking. (If roasting in the oven, you may need to add an extra 5 minutes of cooking time.)
- Combine sauce ingredients.
- For serving, spread the sauce on a salad platter, then pile the sorghum and veg scatter on top. (Alternatively, simply toss it all together.) Top with leaves, onion and nuts.
- Serve hot or cold, or allow it to cool, cover and refrigerate for up to 3 days.
Did You Know
White sorghum has a slightly milder, sweeter taste, while red has an earthier, slightly bitter taste. That being said, an untrained palate might not even recognise these differences.
Recipe & Styling: Liezl Vermeulen
Photography: Zhann Solomons
