Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and ginger and sauté for 2-3 minutes until softened.
3. Add curry powder, cumin, coriander, turmeric, and paprika and stir to combine.
4. Pour in coconut milk and vegetable broth and stir to combine.
5. Add sweet potato, red bell pepper, and green beans and bring to a simmer.
6. Cover and cook for 10-15 minutes until vegetables are tender.
7. Add cherry tomatoes and chickpeas and cook for another 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 33g
Protein: 8g
Sodium: 450mg
Sugar: 8g
Fiber: 9g
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 yellow or orange bell pepper.
- Green beans can be substituted with snow peas or asparagus.
- Cherry tomatoes can be substituted with diced tomatoes.
Variations:
- Add diced chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as cauliflower, broccoli, or zucchini.
- Add a tablespoon of fish sauce for extra umami flavor.
- Use different spices such as garam masala or curry paste.
Tips and tricks:
- Use full-fat coconut milk for a creamier curry.
- Toast the spices in the oil before adding the other ingredients for extra flavor.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve curry in a bowl with a scoop of rice in the center and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure all vegetables are washed and properly prepared before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
This coconut curry is spicy, savory, and slightly sweet, with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
Serve this coconut curry as a main dish with rice or naan bread, or as a side dish with roasted vegetables or garlic bread.
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Region: Thai