This is a group of recipes - when you make all of it, it’s easy, fast, plentiful, and cheap. We cook really on-the-fly, so these recipes are pretty approximate because we don’t usually quantify what we’re throwing in. Add more or less spices - if you’ve got good garam masala then throw some in, or use what you have in the cupboard. It was a team effort, so each recipe is written by a different member of The Stoke house.
Simon Wex’s Spectacular Spinach and Chickpea Curry
2 Onions, diced
1 Head of garlic, finely chopped
2 Cans of chickpeas (with liquid)
2 Packages of chopped frozen spinach
2 tbsp vegetable oil
3 bottles of beer
Spices: This is where you can take some artistic license. I never measure any of my spices. While the usual suspects usually appear, substitutions are the norm rather than the exception. I have laid out approximate amounts here for a pretty mild version. Fortune certainly favours the bold here.
2 bay leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground hot chillies
1 tsp (fresh) ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
In a large saucepan or pot, heat oil over medium-low heat. Add onions and a generous amount of salt. It should taste far too salty - this helps the onions (and later garlic) to soften and will be tempered by the ingredients to come. Open bottle of beer and clear your salty palate.
Stir pot and drink beer occasionally until the onions start to brown, then add the garlic and spices. This is the only potential trouble spot. Best open the second bottle of beer and drink while ensuring none of these ingredients burn. Stir occasionally and err on the the low-side of heat.
Once the garlic and onions are well caramelized or you run out of patience, add the two cans of chickpeas including the liquid. Bring to a simmer — turn up the heat a touch if required. Leave simmering until you get at least four comments about the wonderful smell wafting from the stove and the chickpeas start to soften. Give your concoction a bit of a taste, add salt and more spices. — Don’t worry the spinach will chill it out a bit. Cleanse palate with another swig of beer. Add the spinach and wait until the pot returns to a decent simmer. Do a final spice touch-up and serve over rice with a sprig of fresh cilantro. Serves a hungry four.
KK’s Tofu Eggplant Curry
2 onions, diced
1 head garlic, finely chopped
1 thumb-sized knob of ginger, finely chopped
1 package extra-firm tofu, diced into 1 cm cubes
1 eggplant, diced
1 zucchini, sliced lengthwise and then sliced into .5 cm slices
1 tsp cumin
1 tsp turmeric
.5 tsp ground black pepper
1 tsp ground coriander
1 tsp crushed chili peppers
.5 tsp vindaloo
spice mix
1 can diced tomatoes
half can of tomato paste
salt to taste
Fry the onions in some butter in a large pot on fairly low heat until they’re starting to brown. Add garlic and ginger and saute for a few more minutes.
In a separate pan, fry up the tofu on medium heat until it is crispy on the outside. Add the cumin when it’s nearly done and then add it all to the pot, along with the tomatoes and tomato paste. Add the remaining spices to the pot. Fry the eggplant in the same frying pan until lightly browned on all sides, and add to the pot as well, along with the zucchini. Let it simmer over low heat for about twenty minutes, and add salt to taste.
Naan, care of John Brodie
5 cups all purpose flour
1 cup yogurt
1 tbsp baking powder
1 tsp salt
5 tbsp vegetable oil (we used grapeseed but any oil will do)
milk
Preheat oven to 450 degrees F. Crush or sift salt and baking powder to remove clumps. Mix flour, salt and baking powder.
Add yogurt and oil, mix well (preferable with dough hook in electric mixer). Knead while adding milk and flour to adjust texture to normal bread dough consistency.
Break off 2″ diameter balls of dough, roll into into 1/4″ thick flat elongated shape. Bake on greased cookie sheet until the tops are just starting to brown.
