Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 1 cup climbing wattle leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, and cayenne pepper and cook for another minute.
5. Add the chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
6. Bring the mixture to a simmer and let cook for 10 minutes.
7. Add the climbing wattle leaves and cook for another 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 9g
Fiber: 8g
Substitutions for ingredients:
- Climbing wattle leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced carrots or bell peppers for extra vegetables.
- Use different types of beans instead of chickpeas, such as black beans or kidney beans.
Tips and tricks:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store leftover curry 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 bowl with a scoop of rice or a piece of naan bread on the side.
Garnishes:
Garnish with chopped cilantro or a dollop of plain yogurt.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
If the curry is too spicy, add more coconut milk or yogurt to cool it down.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and African.
Flavor profiles:
This curry has a warm and spicy flavor with a hint of coconut.
Serving suggestions:
Serve the curry in a bowl with a scoop of rice or a piece of naan bread on the side.
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Region: Indian