Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 2 cups diced calabash
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) coconut milk
- 1/4 cup chopped fresh cilantro
- Salt to taste
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the 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, cardamom, cinnamon, chili powder, and black pepper and cook for 1 minute.
4. Add the calabash and cook for 5 minutes.
5. Add the tomatoes and coconut milk and bring to a simmer.
6. Simmer for 15 minutes, or until the calabash is tender.
7. Stir in the cilantro and season with salt to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Total Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 0 mg
Sodium: 250 mg
Total Carbohydrates: 28 g
Dietary Fiber: 4 g
Sugars: 6 g
Protein: 5 g
Substitutions for Ingredients:
- Vegetable oil: canola oil, olive oil, or coconut oil
- Onion: shallot or leek
- Garlic: garlic powder or garlic paste
- Calabash: butternut squash or pumpkin
- Coconut milk: almond milk or soy milk
Variations:
- Add 1 cup of cooked chickpeas for added protein.
- Add 1/2 cup of cooked quinoa for added fiber.
- Add 1/2 cup of diced bell pepper for added color and flavor.
Tips and Tricks:
- To make the curry spicier, add more chili powder or a pinch of cayenne pepper.
- To make the curry creamier, add a tablespoon of almond butter or cashew butter.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve the curry over cooked rice or quinoa and top with fresh cilantro and a dollop of plain yogurt.
Garnishes:
Fresh cilantro, plain yogurt, and toasted coconut flakes.
Pairings:
Serve with naan bread or roti for a complete meal.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a green salad.
Troubleshooting Advice:
If the curry is too thick, add a splash of water or coconut milk to thin it out.
Food Safety Advice:
Refrigerate any leftovers within 2 hours of cooking.
Food History:
This curry is inspired by the traditional curries of India and Sri Lanka.
Flavor Profiles:
This curry is savory and slightly sweet with a hint of spice.
Serving Suggestions:
Serve with steamed rice or quinoa and a side of naan bread.
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Region: Trinidadian