Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 sweet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 minutes until the onion is translucent.
3. Add the curry powder, cumin, turmeric, cinnamon, and cayenne pepper and cook for 1 minute until fragrant.
4. Pour in the coconut milk and vegetable broth and bring to a simmer.
5. Add the sweet potatoes, carrots, and red bell pepper and cook for 10 minutes until the vegetables are tender.
6. Add the zucchini, green beans, and frozen peas and cook for another 5 minutes until the vegetables are cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 256
Fat: 15g
Carbohydrates: 28g
Protein: 5g
Fiber: 7g
Sugar: 9g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use any type of onion instead of white onion.
- You can use any type of milk instead of coconut milk.
- You can use any type of broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of pepper instead of red bell pepper.
- You can use any type of green vegetable instead of green beans.
Variations:
- You can add tofu or chickpeas for extra protein.
- You can add more or less vegetables depending on your preference.
- You can add more or less spices depending on your preference.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes so they cook evenly.
- You can make this stew ahead of time and reheat it when ready to serve.
- 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 a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables until they are tender and cooked through.
Food history:
Curry is a dish that originated in India and has since spread to other parts of the world. Coconut curry is a popular variation that is commonly found in Southeast Asian cuisine.
Flavor profiles:
This stew is savory, slightly sweet, and has a hint of spice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai