Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of diced breadnut
- 1 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of fresh cilantro, chopped
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, salt, and pepper. Cook for 1 minute.
4. Add the breadnut and cook for 5 minutes, stirring occasionally.
5. Add the coconut milk and water and bring to a simmer.
6. Simmer for 10 minutes, stirring occasionally, until the breadnut is tender.
7. Stir in the cilantro and remove from the heat.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Substitutions for Ingredients
- Onion: Shallot or leek
- Coconut milk: Heavy cream or half-and-half
- Cilantro: Parsley or basil
Variations:
- Add 1 cup of diced sweet potato for an additional layer of flavor and texture.
- Substitute the breadnut with diced potatoes or butternut squash.
Tips and Tricks:
- Toast the spices in the oil before adding the onion to bring out their flavor.
- Use full-fat coconut milk for a richer, creamier curry.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve over cooked basmati rice or quinoa with a side of naan or chapati.
Garnishes:
- Fresh cilantro
- Chopped cashews
- Toasted coconut flakes
Pairings:
- Naan
- Raita
- Chutney
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Lentil dal
Troubleshooting Advice:
- If the curry is too thick, add a bit more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Breadnut is a tropical fruit native to the Caribbean and Central America. It is often used in curries and stews due to its nutty flavor and texture.
Flavor Profiles:
This curry has a rich, nutty flavor with hints of cumin, coriander, and garam masala.
Serving Suggestions:
Serve with cooked basmati rice or quinoa and a side of naan or chapati.
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Region: Caribbean