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 Time15 minutes
Ideal Cooking Time1 hour
Number of servings6 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
- Preheat the oven to 400° F.
- Toss the squash with 2 tablespoons of the clarified butter and one teaspoon of the curry powder and salt and pepper.
- Place the seasoned squash on a baking sheet. Roast for 20 minutes or until tender. Remove from the oven and reserve.
- 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.
- Add the curry powder and cook for one minute.
- Add the kale and tofu and stir well.
- Add the cooked squash and chick peas. Continue cooking for 30 minutes, stirring often.
- Season to taste and serve with cooked basmati rice.
To make the curry powder:
- Combine all the curry powder spices in a heavy bottomed pot.
- Toast over medium high heat stirring with a wooden spoon until the spices start to smell.
- Remove the spices from the heat and put in a coffee grinder.
- Grind the spices well, and shake through a fine mesh sieve.
Place into a jar and use as needed.