Ingredients with Measurements:
- 1 cup almonds
- 2 tablespoons sesame seeds
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 cups chopped vegetables (carrots, bell peppers, zucchini, etc.)
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet, toast the almonds and sesame seeds over medium heat until lightly browned and fragrant. Remove from heat and let cool.
2. In a blender or food processor, grind the almonds and sesame seeds into a fine powder. Set aside.
3. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the cumin seeds, coriander seeds, turmeric powder, paprika, and salt to the pot. Stir well and cook for 1-2 minutes until fragrant.
5. Add the coconut milk and water to the pot and stir well. Bring to a simmer.
6. Add the chopped vegetables to the pot and stir well. Cover and simmer for 10-15 minutes until the vegetables are tender.
7. Add the ground almond and sesame seed mixture to the pot and stir well. Cook for an additional 5 minutes until the curry has thickened.
8. Stir in the lemon juice and fresh cilantro (if using).
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 28g
- Carbohydrates: 16g
- Protein: 9g
- Fiber: 6g
Substitutions for ingredients:
- Almonds can be substituted with cashews or peanuts.
- Sesame seeds can be substituted with sunflower seeds or pumpkin seeds.
- Coconut oil can be substituted with vegetable oil or ghee.
- Vegetables can be substituted with any preferred vegetables.
Variations:
- Add cooked chicken or shrimp for a non-vegetarian version.
- Add chickpeas or lentils for a vegetarian protein source.
- Use different spices for a different flavor profile.
Tips and tricks:
- Toasting the almonds and sesame seeds adds depth of flavor to the curry.
- Use a variety of colorful vegetables for a visually appealing dish.
- Adjust the amount of water to achieve desired consistency.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice or naan bread on the side.
- Garnish with fresh cilantro and chopped almonds.
Pairings:
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, add more ground almonds and sesame seeds.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Amlu curry is a traditional Indian dish that originated in the northern region of India.
Flavor profiles:
- The curry has a nutty and slightly sweet flavor from the ground almonds and coconut milk. The spices add a warm and earthy flavor.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian