Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon Baikal skullcap powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic and ginger and cook for 1 minute, until fragrant.
3. Add the Baikal skullcap powder, cumin, coriander, turmeric, paprika, and salt. Stir to combine and cook for 1 minute.
4. Add the diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Add the sweet potato, zucchini, and red bell pepper. Cover and simmer for 20 minutes, until the vegetables are tender.
6. Add the frozen peas and coconut milk. Stir to combine and cook for 5 minutes, until the peas are heated through.
7. If desired, use an immersion blender to blend some of the curry to thicken the sauce.
8. Stir in the chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Fiber: 10g
Protein: 9g
Substitutions for ingredients:
- Baikal skullcap powder can be substituted with curry powder or garam masala.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Zucchini can be substituted with yellow squash or eggplant.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different vegetables, such as cauliflower, broccoli, or carrots.
- Add a dollop of plain yogurt or sour cream on top before serving.
Tips and tricks:
- To make the curry spicier, add more paprika or cayenne pepper.
- Serve with rice or naan bread.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread on the side. Garnish with chopped cilantro or a dollop of plain yogurt.
Garnishes:
Chopped cilantro, plain yogurt, or sour cream.
Pairings:
Rice, naan bread, or quinoa.
Suggested side dishes:
Roasted vegetables, salad, or steamed broccoli.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure all vegetables are washed and cooked thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Baikal skullcap is a medicinal herb that has been used in traditional Chinese medicine for centuries. It is believed to have anti-inflammatory and antioxidant properties.
Flavor profiles:
This curry has a warm and spicy flavor with a hint of sweetness from the sweet potato and coconut milk.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread on the side.
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Region: Indian