Ingredients with Measurements:
- 2 cups buckshorn plantain leaves, washed and chopped
- 1 cup coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
3. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the chopped buckshorn plantain leaves and stir to coat with the spice mixture.
5. Add the coconut milk and water and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the buckshorn plantain leaves are tender.
7. Serve hot with rice or naan bread.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Buckshorn plantain leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different spices such as garam masala or chili powder for a different flavor profile.
- Add diced chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Be sure to wash the buckshorn plantain leaves thoroughly to remove any dirt or debris.
- Adjust the amount of spices to your liking.
- Stir occasionally to prevent the curry from sticking to the bottom of the pot.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
Garnishes:
- Top with chopped cilantro or sliced green onions for added flavor and color.
Pairings:
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Basmati rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Buckshorn plantain is a leafy green vegetable that is commonly used in Caribbean and African cuisine.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a blend of warm and aromatic spices.
Serving suggestions:
- Serve hot with rice or naan bread for a satisfying and flavorful meal.
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Region: Thai