Ingredients with Measurements:
- 2 tablespoons of coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of black salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 can of coconut milk (400 ml)
- 1 cup of vegetable broth
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced bell peppers
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another 2 minutes.
4. Add the black salt, cumin, coriander, turmeric, and paprika and stir to combine.
5. Pour in the can of coconut milk and vegetable broth and stir to combine.
6. Add the diced potatoes, carrots, and bell peppers and stir to combine.
7. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 20g
Protein: 3g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- If you don't have black salt, you can use regular salt instead.
- You can use any type of broth instead of vegetable broth.
- You can use any type of vegetables you like in this curry.
Variations:
- You can add cooked chickpeas or lentils to the curry for extra protein.
- You can add spinach or kale to the curry for extra nutrition.
- You can add diced tofu or tempeh to the curry for extra texture.
Tips and tricks:
- Make sure to stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- You can adjust the amount of spices to your liking.
- If the curry is too thick, you can add more vegetable broth or water to thin it out.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish the curry with fresh cilantro and a sprinkle of paprika.
Garnishes:
- Fresh cilantro
- Paprika
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the curry is too spicy, you can add more coconut milk or yogurt to cool it down.
- 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 cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Coconut milk curries are a popular dish in Indian and Thai cuisine.
Flavor profiles:
- This curry has a rich and creamy flavor from the coconut milk and a spicy and earthy flavor from the spices.
Serving suggestions:
- Serve the curry with rice or naan bread on the side for a complete meal.
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Region: Indian