Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of garam masala
- 1/2 teaspoon of cayenne pepper
- 1 can of coconut milk
- 2 cups of vegetable broth
- 2 cups of cooked quinoa
- 2 cups of cooked chickpeas
- 2 cups of cooked sweet potatoes, diced
- 2 cups of cooked kale
- 2 cups of cooked spinach
- 2 tablespoons of fresh cilantro, chopped
- 1/4 cup of toasted coconut flakes
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Grater
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute.
4. Add the coconut milk and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the quinoa, chickpeas, sweet potatoes, kale, and spinach and simmer for 10 minutes.
7. Remove from the heat and stir in the cilantro and toasted coconut flakes.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-Low
Serving Size: 4
Nutritional Information:
Calories: 535
Fat: 28g
Carbohydrates: 58g
Protein: 14g
Substitutions for Ingredients:
- Olive oil can be substituted with coconut oil.
- Onion can be substituted with shallots.
- Garlic can be substituted with garlic powder.
- Fresh ginger can be substituted with ground ginger.
- Coconut milk can be substituted with almond milk.
- Vegetable broth can be substituted with chicken broth.
- Quinoa can be substituted with brown rice.
- Chickpeas can be substituted with black beans.
- Sweet potatoes can be substituted with butternut squash.
- Kale can be substituted with spinach.
- Cilantro can be substituted with parsley.
- Toasted coconut flakes can be substituted with toasted almonds.
Variations:
- Add other vegetables such as bell peppers, mushrooms, or zucchini.
- Add other proteins such as tofu, tempeh, or seitan.
- Add other grains such as farro, barley, or millet.
- Add other herbs and spices such as basil, oregano, or red pepper flakes.
Tips and Tricks:
- Toasting the coconut flakes will add a nice crunch and flavor to the dish.
- Use pre-cooked quinoa, chickpeas, sweet potatoes, kale, and spinach to save time.
- Use full-fat coconut milk for a richer and creamier dish.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop over medium heat.
Presentation Ideas:
Serve in individual bowls and garnish with fresh cilantro and toasted coconut flakes.
Garnishes:
Fresh cilantro and toasted coconut flakes.
Pairings:
Serve with naan bread or a side of basmati rice.
Suggested Side Dishes:
Naan bread, basmati rice, or a simple green salad.
Troubleshooting Advice:
If the dish is too spicy, add more coconut milk or vegetable broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Coconut curry is a popular dish in Southeast Asia and India. It is often served with rice or other grains and vegetables.
Flavor Profiles:
This dish has a savory and spicy flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
Serve with naan bread or a side of basmati rice.
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Region: Thai