Ingredients with Measurements:
- 1 can of brenebon beans (15 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and paprika and stir well.
5. Add the brenebon beans with their liquid and stir well.
6. Add the can of coconut milk and stir well.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
8. If you prefer a smoother texture, use a blender to puree the mixture until smooth.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 22g
Carbohydrates: 20g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Brenebon beans can be substituted with black beans or kidney beans.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of beans, such as chickpeas or lentils.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- If you prefer a spicier curry, add a pinch of cayenne pepper or red pepper flakes.
- To make the curry thicker, let it simmer for a longer period of time.
- Serve the curry with rice or naan bread for a complete meal.
Storage instructions:
Store the leftover 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 curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish the curry with fresh cilantro, green onions, or a dollop of plain yogurt.
Pairings:
Pair the curry with a crisp salad or roasted vegetables.
Suggested side dishes:
Serve the curry with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a longer period of time to thicken it up.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Indonesian cuisine.
Flavor profiles:
This brenebon curry has a rich and creamy flavor with a hint of spice from the curry powder and cumin.
Serving suggestions:
Serve the brenebon curry as a main dish with a side of rice or naan bread.
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Region: Indonesian