As a young child, I was not a big fan of bamboo shoots. But somewhere/somehow along the way, I seemed to have acquired a taste for them. Now as an adult, I simply adore these delicious sprouts! Bamboo shoots are the edible tender young shoots of an actual bamboo tree. Bamboo shoots are low in both fat & calories, they are also a very good source of dietary fiber. If you have never had bamboo shoots before, you should definitely give them a try. They have a wonderful flavor & texture.

I have made a simple curry & kept it completely vegetarian. But feel free to add some chicken, shrimp, meat, vegetables, paneer or tofu to the recipe if you would like. Just remember to adjust the cooking times accordingly.

I have had fresh bamboo shoots many times in India but have rarely seen them here in the US. If you have access to fresh bamboo shoots in your part of the world, then you are truly blessed – go ahead and use them. But since they are not readily available everywhere (they’re also not very easy to prep and cook), I have used canned bamboo shoots for this recipe. Trust me, canned bamboo shoots will make your life much easier.


BAMBOO SHOOT CURRY

Ingredients:

1 large can of sliced bamboo shoots, drained & rinsed well (julienned if you wish)
1 large onion, finely diced
2-3 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
8-10 fresh curry leaves, optional
2-3 dried red chilies, to taste
1 large tomato, finely chopped
1 tsp turmeric (haldi)
½ tsp smoked paprika
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp garam masala
½ tsp red chili powder (to taste)
salt & pepper, to taste
2 tbsp tomato paste
1 can of coconut milk (as needed)
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and sauté until slightly browned. Now add the ginger, garlic, dried red chilies & curry leaves. Mix well & stir-fry for 2-3 minutes until fragrant and aromatic. Now season with salt & pepper and add all of the spices (turmeric, paprika, ground cumin powder, ground coriander powder, garam masala, red chili powder).

Stir well to combine & let the spices stir-fry for few minutes until fragrant. Then add the tomatoes & tomato paste. Next, add the coconut milk slowly until your desired curry consistency is reached. Now add the bamboo shoots, reduce the heat to low and let the curry gently simmer for another 4-5 minutes. Garnish with freshly chopped cilantro leaves & serve with fresh chapatis & fragrant Basmati rice.


VARIATIONS:

Feel free to add your favorite vegetables to this recipe such as baby corn, bell peppers, green beans, shredded cabbage, asparagus, green peas, carrots, snow peas, potatoes, sugar snap peas, sweet potatoes, zucchini, mushrooms, spinach, parsnips, cauliflower, pumpkin, broccoli…