Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, seeded and diced
- 1 zucchini, sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper and stir to combine.
5. Add the diced tomatoes, coconut milk, and vegetable broth and stir to combine.
6. Add the diced sweet potato, sliced carrots, diced red bell pepper, sliced zucchini, and drained and rinsed chickpeas.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Season with salt and pepper, to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing onions, garlic, and ginger
- Low heat for simmering the curry
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 312
- Fat: 19g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 7g
Substitutions for ingredients:
- Can use olive oil instead of vegetable oil
- Can use any type of onion, such as red or yellow
- Can use any type of canned tomatoes, such as crushed or whole
- Can use any type of milk, such as almond or soy
- Can use any type of broth, such as chicken or beef
- Can use any type of potato, such as white or red
- Can use any type of bell pepper, such as green or yellow
- Can use any type of legume, such as lentils or black beans
Variations:
- Add diced chicken or shrimp for a non-vegetarian version
- Add more vegetables, such as eggplant or cauliflower
- Add more spices, such as garam masala or cinnamon
- Use different types of curry paste for a different flavor profile
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent scratching the pot or Dutch oven.
- Add more or less cayenne pepper depending on your spice preference.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a scoop of rice in the center and the curry around it.
- Garnish with fresh cilantro and a dollop of plain yogurt.
Garnishes:
- Fresh cilantro
- Plain yogurt
- Sliced green onions
- Chopped peanuts
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Indian beer, such as Kingfisher or Taj Mahal
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender to prevent any foodborne illness.
Food history:
- Curry originated in India and has been adapted in many different cultures around the world.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish with rice or naan bread.
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