Ingredients with Measurements:
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 head cauliflower, cut into florets
- 2 carrots, peeled and sliced
- 1 cup frozen peas
- 1 cup vegetable broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
3. Add the cumin seeds, coriander seeds, turmeric, paprika, garam masala, and salt. Stir well to combine and cook for 1 minute until fragrant.
4. Add the diced tomatoes, chickpeas, cauliflower florets, sliced carrots, frozen peas, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
6. If desired, use an immersion blender to blend some of the vegetables and broth to create a thicker curry sauce.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Cook over medium heat and simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 210
Fat: 7g
Carbohydrates: 32g
Protein: 8g
Fiber: 9g
Sugar: 10g
Sodium: 750mg
Substitutions for ingredients:
- You can use any type of canned tomatoes, such as diced, crushed, or whole peeled.
- You can use any type of canned beans, such as kidney beans or black beans.
- You can use any type of frozen vegetables, such as green beans or corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced bell peppers or zucchini for extra vegetables.
- Add diced tofu or paneer for extra protein.
Tips and tricks:
- Use a sharp knife to cut the cauliflower into florets.
- Use a vegetable peeler to peel the carrots.
- Use a can opener to open the cans of tomatoes and chickpeas.
- Use a measuring spoon to measure the spices.
- Use a large spoon to stir the curry while it simmers.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in bowls with a side of naan bread or rice.
Garnishes:
Garnish the curry with chopped fresh cilantro or a dollop of plain yogurt.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with naan bread, rice, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
- If the curry is too spicy, add more canned tomatoes or coconut milk to mellow out the heat.
- If the curry is too mild, add more spices or a diced jalapeño pepper.
Food safety advice:
- Wash your hands before handling any food.
- Use a clean cutting board and knife to cut the vegetables.
- Cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and British. It typically consists of a mixture of spices, vegetables, and meat or fish in a sauce.
Flavor profiles:
This curry has a warm and spicy flavor from the cumin, coriander, turmeric, paprika, and garam masala. The vegetables add a slightly sweet and earthy flavor, while the cilantro adds a fresh and herbaceous note.
Serving suggestions:
Serve this curry as a main dish with a side of naan bread or rice. It also makes a great side dish for grilled meats or fish.
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