Ingredients with Measurements:
- 1 tablespoon canna-oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 sweet potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat canna-oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and ginger. Cook for 3-4 minutes, until the onion is translucent.
3. Add curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly.
4. Add coconut milk and vegetable broth. Stir well to combine.
5. Add sweet potatoes and red bell pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
6. Add frozen peas and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Stir in lime juice.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- Can substitute regular oil for canna-oil.
- Can substitute chicken or beef broth for vegetable broth.
- Can substitute other vegetables, such as carrots or green beans, for sweet potatoes and red bell pepper.
Variations:
- Can add cooked chicken, shrimp, or tofu for added protein.
- Can add additional spices, such as cinnamon or cardamom, for added flavor.
Tips and tricks:
- Be sure to stir the curry frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of spices to your personal taste.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store 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 individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
Troubleshooting advice:
- If the curry is too thick, add additional vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for an additional 5-10 minutes to thicken.
Food safety advice:
- Be sure to cook the sweet potatoes until they are tender to ensure they are fully cooked.
Food history:
- Curry is a dish that originated in South Asia and has since become popular around the world. Coconut milk is a common ingredient in many curry dishes.
Flavor profiles:
- This dish has a rich and creamy coconut flavor with a spicy kick from the curry powder and other spices.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Thai