Ingredients with Measurements:
- 2 cups of blanna (unripe plantain), peeled and cut into chunks
- 1 cup of frozen peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of vegetable oil
- 1 can of coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to combine.
5. Add the blanna chunks and stir to coat them with the spice mixture.
6. Pour in the can of coconut milk and add enough water to cover the blanna.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the blanna is tender.
8. Add the frozen peas and cook for another 5-10 minutes until they are heated through.
9. If you prefer a smoother texture, use a blender or immersion blender to puree the curry until it reaches your desired consistency.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 25g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Blanna can be substituted with green bananas or potatoes.
- Frozen peas can be substituted with fresh or canned peas.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add diced chicken or shrimp for a protein boost.
- Add chopped spinach or kale for extra greens.
Tips and tricks:
- Use a sharp knife to peel the blanna as it can be tough to cut through.
- Add more or less water depending on how thick you want the curry to be.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the blanna and peas thoroughly to avoid any foodborne illnesses.
Food history:
Blanna and pea curry is a popular dish in West African cuisine, particularly in Ghana and Nigeria.
Flavor profiles:
The curry is rich and creamy with a hint of sweetness from the blanna and a spicy kick from the curry powder and cayenne pepper.
Serving suggestions:
Serve the curry as a main dish with a side of rice or naan bread.
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Region: Indian