Ingredients with Measurements:
- 1 cup of seedless grapes
- 2 cups of spinach leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1 cup of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent and the garlic is fragrant.
3. Add the turmeric powder, cumin powder, coriander powder, paprika, and salt. Stir well to combine.
4. Add the spinach leaves and stir until they wilt.
5. Add the grapes and stir for a minute.
6. Pour in the coconut milk and vegetable broth. Stir well to combine.
7. Add the lime juice and brown sugar. Stir well.
8. Bring the curry to a simmer and cook for 10-15 minutes until the grapes are tender and the sauce has thickened.
9. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 20g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- You can use any leafy greens instead of spinach.
- You can use chicken or shrimp instead of grapes for a non-vegetarian version.
Variations:
- You can add potatoes or carrots for a heartier curry.
- You can add more spices for a spicier curry.
- You can add cashews or peanuts for a crunchy texture.
Tips and tricks:
- Use seedless grapes for easy eating.
- Adjust the sweetness and sourness to your liking by adding more or less brown sugar and lime juice.
- Serve the curry with some cilantro or mint leaves for a fresh flavor.
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 microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with some rice or bread on the side.
Garnishes:
Garnish the curry with some cilantro or mint leaves.
Pairings:
Pair the curry with some naan bread or steamed rice.
Suggested side dishes:
Serve the curry with some cucumber salad or raita.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the grapes and spinach leaves thoroughly before using them.
Food history:
Burmese cuisine is a blend of Indian, Chinese, and Thai influences. This curry is a popular vegetarian dish in Myanmar (formerly known as Burma).
Flavor profiles:
This curry is sweet, sour, and savory with a hint of spice.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Myanmar (Burma)