Ingredients with Measurements:
- 1 cup chickpea flour
- 2 cups water
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp chili powder
- 2 cups mixed vegetables (carrots, bell peppers, green beans, etc.)
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a blender or food processor, combine chickpea flour and water until smooth. Pour mixture into a large pot or Dutch oven and cook over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pot. This should take about 10-15 minutes.
2. Once the mixture has thickened, pour it into a greased 8x8 inch baking dish and let it cool for at least 30 minutes.
3. While the tofu is cooling, heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, and grated ginger and sauté until fragrant, about 2-3 minutes.
4. Add turmeric powder, cumin powder, coriander powder, and chili powder to the pot and stir to combine.
5. Add mixed vegetables to the pot and sauté for 5-7 minutes, or until they start to soften.
6. Add coconut milk to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the vegetables are tender.
7. While the curry is cooking, cut the cooled tofu into cubes.
8. Add the tofu to the pot and stir gently to combine. Let the curry cook for another 5-10 minutes, or until the tofu is heated through.
9. Season the curry with salt and pepper to taste.
10. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 25g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- Chickpea flour can be substituted with any other type of bean flour.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add cooked chicken or shrimp to the curry for a non-vegetarian version.
- Use different spices to change the flavor profile of the curry.
- Add more or less vegetables to suit your taste.
Tips and tricks:
- Make sure to stir the chickpea flour mixture constantly to prevent it from burning.
- Let the tofu cool completely before cutting it into cubes.
- Use fresh spices for the best flavor.
Storage instructions:
Leftovers 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 on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the chickpea flour mixture is too thin, add more flour.
- If the curry is too thick, add more coconut milk or water.
Food safety advice:
- Make sure to cook the tofu and vegetables to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Burmese cuisine is a blend of Indian, Chinese, and Thai influences. Tofu is a popular ingredient in Burmese cuisine, and this curry is a classic example of how it is used.
Flavor profiles:
This curry is spicy, savory, and slightly sweet. The chickpea tofu adds a unique texture to the dish.
Serving suggestions:
Serve the curry hot with steamed rice or naan bread.
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Region: Myanmar (Burma)