Vegetable Curry and Black Rice

For the spice blend Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.