This is an excellent curry enhanced with whole toasted spices. All the vegetables except for the butternut squash are added toward the end so they don’t overcook. I like zucchini and summer squash, along with cauliflower that’s roasted ahead of time and used more as a garnish on top (though you could cook it in the curry as well). You could also add green beans, 10 minutes before the curry is done, for more color and a different texture. Of course, you could also add some Slow-Roasted Pork Shoulder to make a pork curry or sliced boneless chicken thighs for a chicken curry (I’d sauté the chicken with the spices or roast it separately to brown it). The zucchini is more flavorful if you quarter it and sear the quarters till they are browned, if you want to take this extra step.
Put the cauliflower in an oven-safe skillet and put in the oven to
Meanwhile, toast the coriander, cumin, mustard seed, and cloves in a dry skillet over high heat for about 1 minute, till the mustard begins to pop and the spices smell fragrant. Transfer them to a mortar or spice grinder and pulverize. Add the turmeric and cardamom.
In a soup pot large enough to contain the stock and vegetables, melt
When the cauliflower florets are nice and brown, turn off the oven and pull them from the oven (leave the door open to let out some of the heat). Add
Add the zucchini to the soup pot and continue to simmer for 5 minutes. Stir in the sour cream. Knead together the flour and the remaining
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