Ingredients with Measurements:
- 1 Dougan, peeled and cubed
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can of coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to combine.
5. Add the cubed Dougan and sweet potatoes to the pot and stir to coat with the spice mixture.
6. Pour in the can of coconut milk and stir to combine.
7. Season with salt and pepper to taste.
8. Bring the curry to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the Dougan and sweet potatoes are tender.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 280
Total fat: 16g
Saturated fat: 12g
Cholesterol: 0mg
Sodium: 80mg
Total carbohydrates: 31g
Dietary fiber: 5g
Sugar: 7g
Protein: 4g
Substitutions for ingredients:
- Dougan can be substituted with butternut squash or pumpkin.
- Sweet potatoes can be substituted with regular potatoes or carrots.
- Curry powder can be substituted with garam masala or a mix of ground cumin, coriander, and turmeric.
Variations:
- Add chickpeas or lentils for extra protein.
- Add spinach or kale for extra greens.
- Use chicken or beef instead of Dougan for a non-vegetarian version.
Tips and tricks:
- To make the Dougan easier to peel, microwave it for 2-3 minutes before peeling.
- For a creamier curry, use full-fat coconut milk instead of light coconut milk.
- Adjust the amount of curry powder to your liking for a milder or spicier curry.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the Dougan and sweet potatoes thoroughly to avoid any risk of foodborne illness.
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 sometimes meat or seafood.
Flavor profiles:
This Dougan and sweet potato curry is mildly spiced with a creamy coconut milk base.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
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Region: Indian