Ingredients with Measurements:
- 1 head of Chinese cabbage, chopped
- 1 can of coconut milk
- 1 tablespoon of curry powder
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup of cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 3 minutes.
2. Add the curry powder and stir to combine.
3. Add the chopped Chinese cabbage and stir to coat with the curry mixture.
4. Pour in the vegetable broth and coconut milk and stir to combine.
5. Add the chickpeas and season with salt and pepper to taste.
6. Bring the stew to a simmer and let cook for 20-25 minutes, or until the cabbage is tender.
7. Stir in the lime juice and cilantro.
8. Serve hot with rice or crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 20g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- Chinese cabbage can be substituted with regular cabbage or bok choy.
- Vegetable broth can be substituted with chicken or beef broth.
- Chickpeas can be substituted with any other type of beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use red curry paste instead of curry powder for a spicier stew.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- Make sure to chop the cabbage into bite-sized pieces for easier eating.
- Adjust the amount of curry powder to your personal preference.
- Add more broth if the stew is too thick.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a large bowl with a sprinkle of cilantro on top.
Garnishes:
Garnish with a lime wedge and additional cilantro.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with steamed rice or crusty bread.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coconut curry dishes are a popular staple in Southeast Asian cuisine.
Flavor profiles:
This stew is creamy, slightly sweet from the coconut milk, and has a spicy kick from the curry powder.
Serving suggestions:
Serve this stew as a main dish for a cozy dinner at home.
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Region: Thai