My neighbor David Labistour made a curry that could have made me cry.  The only reason I didn’t was because there were people around and I do have a sense of pride, albeit very small.  This dish is a layer of flavors, a deep rich curry flavor, lightened by smooth yogurt and then given a kick in the ass by a punch of lemon that the dish would not be the same without.  At the risk of being dramatic *tongue in cheek*, I will share the recipe and leave it at that.

Vegetable Jalfrezi

Ingredients

1 butternut squash

1 medium onion
1 fresh red chile

1 thumb-sized piece of fresh root ginger

2 cloves of garlic
A small bunch of fresh cilantro
2 red bell peppers
1 cauliflower
3 ripe tomatoes
One 15-ounce can of garbanzo beans
Peanut or vegetable oil
A pat of butter
1/2 cup  Jalfrezi Paste (recipe follows)
Two 14-ounce cans of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
2 lemons
1 cup natural yogurt

Jalfrezi Paste

2 cloves of garlic
1 thumb-sized piece of fresh root ginger
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons peanut oil
2 tablespoons tomato paste
1 fresh red chile
1 small bunch of fresh cilantro

Spices for toasting:
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds

To prepare your curry paste: First peel the garlic and ginger. Put a frying pan on medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in the food processor with the rest of the ingredients until you have a smooth paste.

2. To cook your curry: Put a large casserole-type pan on medium-high heat and add a couple of lugs of oil and the butter. Add the onions, chile, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained garbanzo beans, and jalfrezi curry paste. Stir well to coat everything with the paste. Add the cauliflower, the fresh and canned tomatoes, and the vinegar. Fill 1 empty can with water, pour into the pan, and stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and , if it looks too liquid, leave the lid off for the rest of the cooking time. When the veggies are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.  Enjoy with a spoonful of yogurt or add some directly to your jalfrezi.