Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
4. Add the coriander powder, turmeric powder, and chili powder. Stir well and cook for another minute.
5. Add the sliced plantains and stir to coat them with the spice mixture.
6. Pour in the coconut milk and water. Stir well and bring to a boil.
7. Reduce the heat to low and let the curry simmer for 15-20 minutes until the plantains are tender.
8. Season with salt to taste.
9. Garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 25g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- If you don't have fresh ginger, you can use 1 teaspoon of ginger powder.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- You can add other vegetables such as bell peppers, carrots, or green beans.
- You can use different types of curry powder or paste for a different flavor.
- You can add some diced tomatoes for a tangy flavor.
Tips and tricks:
- Make sure to use ripe plantains for this recipe, as they will be sweeter and softer.
- You can adjust the amount of chili powder to your liking, depending on how spicy you want the curry to be.
- If the curry is too thick, you can add more water or coconut milk to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stove over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with some rice or naan bread on the side.
- Garnish with some chopped peanuts or cashews for added crunch.
Garnishes:
- Fresh cilantro leaves
- Chopped peanuts or cashews
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, you can add some more coconut milk or yogurt to tone down the heat.
- If the curry is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Make sure to cook the plantains until they are tender and fully cooked.
Food history:
- Plantains are a staple food in many tropical countries, including the Caribbean, Central America, and West Africa.
Flavor profiles:
- This curry has a sweet and spicy flavor, with a creamy coconut milk base.
Serving suggestions:
- Serve the curry hot with some rice or naan bread on the side.
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Region: Indian