Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and paprika and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the diced sweet potato, sliced red bell pepper, and sliced zucchini to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
8. Add the frozen peas and stir to combine.
9. If desired, use a blender or immersion blender to puree the curry until smooth and creamy.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 17g
Carbohydrates: 23g
Protein: 4g
Sodium: 300mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Zucchini can be substituted with yellow squash or eggplant.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different vegetables, such as cauliflower, broccoli, or green beans.
- Add a spoonful of peanut butter for a Thai-inspired twist.
- Use red curry paste instead of curry powder for a spicier flavor.
Tips and tricks:
- To make the curry even creamier, add a can of chickpeas and puree them with the curry.
- If the curry is too thick, add more vegetable broth or coconut milk to thin it out.
- For a milder flavor, reduce the amount of curry powder and other spices.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice or quinoa on top.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve the curry with naan bread or pita bread for dipping.
Suggested side dishes:
Steamed rice, quinoa, or roasted vegetables.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
- If the curry is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
Make sure to cook the vegetables until they are tender and the curry is heated through to avoid any foodborne illnesses.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. It typically consists of a mixture of spices, vegetables, and meat or seafood, simmered in a sauce made with coconut milk or yogurt.
Flavor profiles:
Creamy, spicy, and slightly sweet.
Serving suggestions:
Serve the curry with a side of steamed rice or quinoa for a complete meal.
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Region: Thai