Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 ounces) coconut milk
- 1 cup amasi (African fermented milk)
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh cilantro, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the curry powder, cumin, coriander, turmeric, paprika, and salt. Cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk, amasi, and vegetable broth. Stir to combine.
5. Add the sweet potato and red bell pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
6. Add the frozen peas and cook for an additional 5 minutes.
7. In a small bowl, whisk together the cornstarch and water. Stir the mixture into the curry and cook for 2-3 minutes until the sauce thickens.
8. Serve the curry hot, garnished with fresh cilantro if desired.
Prep time: 10 minutes, Cook time: 30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories: 270, Fat: 19g, Saturated Fat: 14g, Cholesterol: 0mg, Sodium: 720mg, Carbohydrates: 22g, Fiber: 5g, Sugar: 7g, Protein: 5g
Substitutions for ingredients:
- Instead of amasi, you can use plain yogurt or buttermilk.
- You can use chicken broth instead of vegetable broth.
- If you don't have sweet potato, you can use regular potato or butternut squash.
- You can use fresh or canned peas instead of frozen peas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as cauliflower, broccoli, or carrots.
- Add a tablespoon of honey for a touch of sweetness.
- Use different spices such as garam masala or chili powder.
Tips and tricks:
- Make sure to stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- Adjust the amount of spices to your liking.
- Serve the curry with rice or naan bread.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat the curry in the microwave or on the stovetop.
Reheating instructions:
- To reheat the curry, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
- Alternatively, you can reheat the curry on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or amasi to cool it down.
- If the curry is too thin, add more cornstarch or simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the vegetables until they are tender and the curry is heated through to prevent foodborne illness.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Amasi is a traditional African fermented milk that has been consumed for centuries. It is made by adding a small amount of previously fermented milk to fresh milk and allowing it to ferment for several hours or overnight.
- Coconut curry is a popular dish in Southeast Asia and the Caribbean, where coconuts are abundant.
Flavor profiles:
- This curry has a rich, creamy, and slightly tangy flavor from the combination of coconut milk and amasi. The spices add warmth and depth to the dish.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
- This curry is also great for meal prep and can be packed for lunch or eaten as leftovers for a quick and easy meal.
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Region: South African