Ingredients with Measurements:
- 2 cups of fresh chili pepper leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 cup of coconut milk
- 2 tablespoons of vegetable oil
- Salt to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the cumin seeds and sauté for a few seconds until they start to sizzle.
3. Add the chopped onion, garlic, and ginger to the pan and sauté until the onion turns translucent.
4. Add the coriander powder, turmeric powder, and red chili powder to the pan and stir well.
5. Add the chopped chili pepper leaves to the pan and stir well.
6. Add salt to taste and stir well.
7. Pour the coconut milk into the pan and stir well.
8. Cover the pan and let the curry simmer for 10-15 minutes until the chili pepper leaves are cooked and tender.
9. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Chili pepper leaves can be substituted with spinach or kale.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced tomatoes to the curry for a tangy flavor.
- Add diced potatoes to the curry for a heartier meal.
- Add diced chicken or shrimp to the curry for a protein-packed meal.
Tips and Tricks:
- Use fresh chili pepper leaves for the best flavor.
- Adjust the amount of red chili powder according to your spice preference.
- Stir the curry occasionally to prevent it from sticking to the pan.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation Ideas:
- Serve the curry in a bowl with a side of rice or bread.
- Garnish the curry with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Rice
- Bread
Suggested Side Dishes:
- Naan bread
- Roti bread
- Basmati rice
Troubleshooting Advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Wash the chili pepper leaves thoroughly before using them in the curry.
- Store leftover curry in the refrigerator and consume within 3 days.
Food History:
- Chili pepper leaves are commonly used in Southeast Asian cuisine, particularly in Indonesia, Malaysia, and the Philippines.
Flavor Profiles:
- Spicy, savory, and creamy.
Serving Suggestions:
- Serve the chili pepper leaves curry as a main dish for lunch or dinner.
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