Ingredients with Measurements:
- 1 pound bloedworst (blood sausage)
- 4 medium-sized carrots, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Cut the bloedworst into bite-sized pieces and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
4. Add the sliced carrots and cook for another 5 minutes until slightly tender.
5. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper to the skillet and stir well to combine.
6. Add the diced tomatoes and coconut milk to the skillet and stir again.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
8. Add the bloedworst pieces to the skillet and stir gently to incorporate.
9. Let the curry simmer for another 5-7 minutes until the bloedworst is cooked through.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 425
Fat: 32g
Carbohydrates: 22g
Protein: 13g
Sodium: 480mg
Fiber: 5g
Sugar: 9g
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage, such as chorizo or Italian sausage.
- Carrots can be substituted with other vegetables, such as bell peppers or zucchini.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add other spices or herbs to the curry, such as ginger, lemongrass, or bay leaves.
- Use different types of canned tomatoes, such as fire-roasted or crushed tomatoes.
- Add other proteins to the curry, such as chicken or shrimp.
Tips and tricks:
- Be careful not to overcook the bloedworst, as it can become tough and dry.
- Adjust the amount of curry powder and cayenne pepper to your liking, depending on how spicy you like your curry.
- Serve the curry with rice or naan bread to soak up the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in individual bowls, garnished with chopped cilantro and a sprinkle of curry powder.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve the curry with rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed basmati rice
- Garlic naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the bloedworst to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
- Spicy, savory, and slightly sweet, with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
- Serve the curry as a main dish for dinner or lunch.
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Region: Dutch