Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 2 cups cooked or canned chickpeas
- 2 cups cooked or canned diced tomatoes
- 2 cups cooked or canned diced carrots
- 1 cup cooked or canned diced Bundevara (or other squash)
- 1/2 cup coconut milk
- Salt and pepper to taste
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute.
4. Add the chickpeas, tomatoes, carrots, and Bundevara and stir to combine.
5. Add the coconut milk and bring to a simmer.
6. Simmer for 15 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 37g
Protein: 11g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Diced onion can be substituted with 1 teaspoon of onion powder.
- Fresh ginger can be substituted with 1 teaspoon of ground ginger.
- Canned chickpeas can be substituted with cooked dried chickpeas.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
- Canned diced carrots can be substituted with fresh diced carrots.
- Canned diced Bundevara can be substituted with fresh diced Bundevara.
Variations:
- This curry can be made with any combination of vegetables, such as potatoes, cauliflower, or bell peppers.
- This curry can be made with any type of beans or legumes, such as kidney beans or lentils.
- This curry can be made with any type of squash, such as butternut squash or acorn squash.
Tips and Tricks:
- To make this curry spicier, add more cayenne pepper or red chili flakes.
- To make this curry creamier, add more coconut milk.
- To make this curry thicker, simmer for an additional 5 minutes.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve over cooked basmati rice or quinoa and garnish with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley
Pairings:
Naan bread or pita bread
Suggested Side Dishes:
Steamed vegetables, roasted potatoes, or a green salad
Troubleshooting Advice:
If the curry is too thick, add a bit more coconut milk or water to thin it out.
Food Safety Advice:
Refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.
Food History:
This type of curry is a traditional Indian dish that has been enjoyed for centuries.
Flavor Profiles:
This curry has a savory and slightly spicy flavor.
Serving Suggestions:
Serve with naan bread or pita bread and a side of steamed vegetables, roasted potatoes, or a green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A