Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup courbaril, peeled and chopped
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, garam masala, paprika, and salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Add the diced tomatoes, chickpeas, courbaril, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the courbaril is tender.
4. Stir in the coconut milk and cilantro. Cook for an additional 5 minutes, until heated through.
5. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
- Fiber: 8g
Substitutions for ingredients:
- Can substitute other types of beans for chickpeas
- Can substitute other types of squash for courbaril
Variations:
- Add diced potatoes or carrots for additional vegetables
- Use different spices for a different flavor profile
- Add a dollop of yogurt or sour cream on top for added creaminess
Tips and tricks:
- Peel the courbaril with a vegetable peeler before chopping
- Adjust the spice level to your preference by adding more or less of the spices
- Use a non-stick skillet to prevent sticking
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove until heated through
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side
- Garnish with additional cilantro or a sprinkle of paprika
Garnishes:
- Fresh cilantro
- Paprika
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add additional vegetable broth or water to thin it out
- If the curry is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure to cook the courbaril until tender to ensure it is safe to eat
Food history:
- Curry originated in India and has since spread to other parts of the world, including the Caribbean where courbaril is a common ingredient.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with rice or naan bread
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian