Spice Principle Vegetable Curry

The subtle spiciness of this curry ties into the same notes in the beer. Always grind a fresh batch of spices for curry, it makes a profound difference.

Prep Time

15 minutes

Ideal Cooking Time

1 hour

Number of servings

6 main course servings


1 cup Spice Principle
1 small Spanish onion, minced
1” piece ginger, minced
2 garlic cloves, minced
3 tbsp. + 1 tsp. curry powder (store bought or homemade – recipe to follow)
1 butternut squash, peeled and cut in 1” cubes
1 block firm tofu, cut in 1” cubes
2 cups cleaned and washed kale, leaves only, shredded
1 28 oz. tin chickpeas, drained
¼ cup clarified butter
Salt and freshly milled black pepper to taste
4 cups basmati rice, cooked


All-purpose Curry Powder:
¼ cup coriander seeds
1 tbsp. black cardamom seeds
1 tsp. cumin seeds
2 cinnamon sticks
1 whole nutmeg, cracked
1 tsp. fennel seeds
1 tbsp. turmeric
1 tsp. mustard seeds
1 tbsp. ground ginger


  1. Preheat the oven to 400° F.
  2. Toss the squash with 2 tablespoons of the clarified butter and one teaspoon of the curry powder and salt and pepper.
  3. Place the seasoned squash on a baking sheet. Roast for 20 minutes or until tender. Remove from the oven and reserve.
  4. In a large pot, heat the remaining butter and add the remaining clarified butter. Add the onion, garlic and ginger. Cook the mixture for 5 minutes or until soft and aromatic.
  5. Add the curry powder and cook for one minute.
  6. Add the kale and tofu and stir well.
  7. Add the cooked squash and chick peas. Continue cooking for 30 minutes, stirring often.
  8. Season to taste and serve with cooked basmati rice.


To make the curry powder:

  1. Combine all the curry powder spices in a heavy bottomed pot.
  2. Toast over medium high heat stirring with a wooden spoon until the spices start to smell.
  3. Remove the spices from the heat and put in a coffee grinder.
  4. Grind the spices well, and shake through a fine mesh sieve.

Place into a jar and use as needed.


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