Winter Greens & Squash Curry
Source: Christina Alexis, The Pleasure Principle Supperclub & Dining Events
This recipe was demonstrated at the Foodwise Classroom on December 16, 2023.
3 bunches, lacinato kale, thinly shredded
1 medium kabocha squash, 1” cubes
1 Scotch Bonnet pepper (large)
2 cans garbanzo beans
1 large, sweet (white) onion, small dice
¼ – ½ cup of neutral oil
¾ cup of vegetable stock
½ cup of tamari, soy sauce, coconut aminos, or Braggs
1 bunch cilantro, half finely chopped, half stemmed for garnish
¼ head of red cabbage, thinly shredded
½ head of garlic, minced
3 cans of coconut cream
¼ cup of distilled white vinegar
½ cup of fresh lime juice
2 tablespoon of demerara sugar or organic sugar
¼ cup of The Pleasure Principle curry spice mix
Salt and pepper to taste about ½ and ¼ tablespoon, respectively
In a large sauce or soup pot (Dutch oven or similar), add the oil and the onions.
Sweat the onions for about 1 minute before adding the curry spice mix. Bloom the spice mix in the oil and wait until the onions begin to slightly brown. Add the garlic and let for another 2 minutes. Then add the squash and sauté for another 2 minutes.
Add the tamari and ¼ cup of lime juice. Stir to incorporate them and coat all of the squash. Now season with salt and pepper.
Add the vegetable stock and let simmer over medium-high heat for about 8 – 10 minutes.
In the meantime, prepare your pickled cabbage by adding cabbage to a bowl and massaging salt into it. Add the rest of the lime juice, the sugar, and the vinegar. Toss to coat well and set aside to marinate or “pickle” (feel free to add some heat here if you like, with some finely chopped scotch bonnet or aji amarillo peppers).
After the squash has cooked for about 10 minutes and is beginning to get tender, add the kale to the pot. Stir well to incorporate without breaking the squash.
Then add in the chickpeas, adding a tiny bit of the aquafaba (the liquid in the can of chickpeas) in one of the cans. This will help thicken the curry.
Stir in the cilantro and the coconut cream. Stir well to incorporate and let simmer for about 5 minutes.
Once all the ingredients have cooked together, check for seasoning and adjust as needed. Garnish the curry with fresh cilantro sprigs and the pikliz (pickled cabbage) and enjoy!