Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, and ground turmeric and cook for another minute, stirring constantly.
5. Add the can of coconut milk and vegetable broth and stir to combine.
6. Add the cubed sweet potato, chopped red bell pepper, and chopped zucchini to the pot and stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
8. Add the drained and rinsed chickpeas to the pot and stir to combine.
9. Season with salt and pepper to taste.
10. Serve the Bolwarra Coconut Curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 32g
Protein: 8g
Fiber: 8g
Sugar: 7g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use ground ginger instead of grated ginger.
- You can use any type of broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of squash instead of zucchini.
- You can use any type of bean instead of chickpeas.
Variations:
- You can add any type of protein, such as chicken, shrimp, or tofu.
- You can add any type of vegetable, such as cauliflower, broccoli, or spinach.
- You can add any type of fruit, such as pineapple or mango.
- You can use any type of curry paste instead of curry powder.
Tips and tricks:
- You can make this recipe ahead of time and reheat it when ready to serve.
- You can freeze leftovers for up to 3 months.
- You can serve this curry over rice or with naan bread.
- You can adjust the spice level by adding more or less curry powder.
- You can make this recipe in a slow cooker by cooking on low for 6-8 hours.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl or on a plate with rice or naan bread.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Mixed greens salad
Troubleshooting advice:
- If the curry is too thick, add more broth or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Bolwarra Coconut Curry is a traditional dish from Sri Lanka, where it is known as "polos curry." It is made with a variety of vegetables and spices, and is often served with rice or bread.
Flavor profiles:
- Spicy
- Creamy
- Savory
- Sweet
Serving suggestions:
- Serve hot with rice or naan bread.
- Garnish with fresh cilantro.
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Region: Indian