Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the curry powder, cumin, and coriander and stir to combine. Cook for another minute until the spices are fragrant.
3. Pour in the coconut milk and vegetable broth and stir to combine. Add the sweet potato and red bell pepper and bring the mixture to a boil.
4. Reduce the heat to low and let the curry simmer for 15-20 minutes until the sweet potato is tender.
5. Add the frozen peas and chickpeas to the pot and stir to combine. Cook for another 5-10 minutes until the peas are heated through.
6. Season the curry with salt and pepper to taste.
7. Serve the Bolivian Coconut Curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 32g
Protein: 8g
Fiber: 8g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of potato instead of sweet potato.
- You can use any color of bell pepper instead of red.
- You can use fresh or canned peas instead of frozen.
- You can use any type of bean instead of chickpeas.
Variations:
- Add some diced tomatoes for extra flavor.
- Use curry paste instead of curry powder for a more intense flavor.
- Add some diced tofu or chicken for extra protein.
Tips and tricks:
- If the curry is too thick, add more vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
- Taste the curry as you go and adjust the seasoning as needed.
Storage instructions:
Store the leftover Bolivian Coconut 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 Bolivian Coconut Curry in bowls with some rice or naan bread on the side.
Garnishes:
Garnish the curry with fresh cilantro or chopped peanuts.
Pairings:
Pair the Bolivian Coconut Curry with a crisp green salad or some steamed vegetables.
Suggested side dishes:
Serve the Bolivian Coconut Curry with some rice or naan bread.
Troubleshooting advice:
- If the curry is too spicy, add some more coconut milk to cool it down.
- If the curry is too bland, add some more curry powder or salt to taste.
Food safety advice:
Make sure to cook the sweet potato until it is tender and fully cooked.
Food history:
Coconut curry is a popular dish in many countries, including Bolivia. It is typically made with a variety of vegetables and spices, and is often served with rice or bread.
Flavor profiles:
The Bolivian Coconut Curry is a flavorful and aromatic dish, with a creamy coconut base and a blend of spices that give it a warm and slightly sweet flavor.
Serving suggestions:
Serve the Bolivian Coconut Curry as a main dish for lunch or dinner. It is also a great dish to serve for a vegetarian or vegan meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bolivian