Ingredients with Measurements:
- 1 cup arrowroot powder
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cups water
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant.
3. Add the cumin powder, coriander powder, turmeric powder, chili powder, and salt to the pot. Stir well to combine.
4. Add the arrowroot powder to the pot and stir well to coat it with the spice mixture.
5. Add the water to the pot and stir well to combine. Bring the mixture to a boil.
6. Reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, stirring occasionally, until the arrowroot is cooked and the curry has thickened.
7. Add the coconut milk to the pot and stir well to combine. Simmer for an additional 5-10 minutes until the curry has thickened to your desired consistency.
8. Stir in the lemon juice and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 32g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Arrowroot powder can be substituted with cornstarch or potato starch.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced potatoes or carrots to the curry for added texture and flavor.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add diced chicken or shrimp to the curry for added protein.
Tips and tricks:
- Be sure to stir the arrowroot powder well to coat it with the spice mixture to prevent clumping.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro and a sprinkle of chili flakes.
Garnishes:
- Fresh cilantro
- Chili flakes
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadum
Troubleshooting advice:
- 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 water or coconut milk to thin it out.
Food safety advice:
- Be sure to cook the arrowroot powder thoroughly to prevent any digestive issues.
Food history:
- Arrowroot is a starchy root vegetable that is native to South America and was introduced to India by the Portuguese in the 16th century.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Indian