Ingredients with Measurements:
- 2 breadnuts, peeled and diced
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the curry powder, cumin, coriander, and turmeric and cook for 1-2 minutes until fragrant.
4. Add the diced breadnuts and sliced plantains to the pot and stir to coat with the spices.
5. Pour in the can of coconut milk and vegetable broth and stir to combine.
6. Bring the mixture to a simmer and cook for 20-25 minutes until the breadnuts and plantains are tender.
7. Season with salt and pepper to taste.
8. Serve the curry hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 20g
Carbohydrates: 38g
Protein: 4g
Fiber: 4g
Sodium: 400mg
Substitutions for ingredients:
- Breadnuts can be substituted with chestnuts or sweet potatoes.
- Plantains can be substituted with bananas or butternut squash.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use different spices such as garam masala or paprika for a different flavor profile.
- Add cooked chickpeas or lentils for extra protein.
Tips and tricks:
- Make sure to dice the breadnuts and slice the plantains evenly for even cooking.
- Toasting the spices before adding them to the pot will enhance their flavor.
- Serve the curry with rice or naan bread for a complete meal.
Storage instructions:
Leftover curry can be stored 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 curry in a large bowl or individual bowls. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the breadnuts and plantains thoroughly before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Curry is a dish that originated in India and has since spread throughout the world. It typically consists of meat or vegetables cooked in a spiced sauce.
Flavor profiles:
This breadnut and plantain curry is savory and slightly sweet with a hint of spice from the curry powder and cumin.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread for a complete meal.
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Region: Caribbean