Binangkal with Eggplant Recipe

Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 2 cups cooked binangkal
- 1 large eggplant, diced
- 2 tablespoons chopped fresh cilantro

Special equipment needed:
- Large saucepan
- Wooden spoon

Step-by-Step Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, turmeric, cumin, coriander, cardamom, cinnamon, nutmeg, pepper, and salt and cook for 1 minute.
4. Add the tomatoes and coconut milk and bring to a simmer.
5. Add the binangkal and eggplant and simmer for 10 minutes.
6. Stir in the cilantro and serve.

Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 14 g
Carbohydrates: 27 g
Protein: 7 g

Substitutions for Ingredients:
- Vegetable oil: canola oil, olive oil, or coconut oil
- Onion: shallots or leeks
- Garlic: garlic powder
- Ginger: ground ginger
- Turmeric: curry powder
- Cumin: chili powder
- Coriander: ground coriander
- Cardamom: allspice
- Cinnamon: ground cinnamon
- Nutmeg: ground nutmeg
- Black pepper: cayenne pepper
- Salt: sea salt
- Tomatoes: fresh tomatoes
- Coconut milk: almond milk or oat milk
- Eggplant: zucchini or squash
- Cilantro: parsley

Variations:
- Add 1/2 cup cooked chickpeas for added protein
- Add 1/2 cup frozen peas for added vegetables
- Add 1/2 teaspoon red pepper flakes for added heat

Tips and Tricks:
- For a creamier texture, use full-fat coconut milk
- For a spicier flavor, add more ground spices
- For a milder flavor, reduce the amount of spices

Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.

Presentation Ideas:
Serve over cooked rice or quinoa and garnish with fresh cilantro and a squeeze of lime juice.

Garnishes:
Fresh cilantro and a squeeze of lime juice

Pairings:
Serve with steamed vegetables and a side of naan or pita bread.

Suggested Side Dishes:
Steamed vegetables, naan, or pita bread

Troubleshooting Advice:
If the curry is too thick, add a splash of water or coconut milk to thin it out.

Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking and consume within 5 days.

Food History:
Binangkal is a traditional Filipino dish made with ground rice and coconut milk. It is often served with vegetables and spices.

Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of spice.

Serving Suggestions:
Serve with steamed vegetables and a side of naan or pita bread.

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Region: Philippine

Taste: Savory, Tangy, Spicy, Earthy