Ingredients with Measurements:
- 2 medium-sized eggplants, cut into cubes
- 2 medium-sized potatoes, peeled and cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
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 for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper. Stir well and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and their juice, and stir well.
6. Add the cubed eggplants and potatoes, and stir to coat them with the tomato mixture.
7. Pour in the coconut milk and stir well.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
9. Taste and adjust the seasoning if necessary.
10. Serve the curry hot over cooked rice, garnished with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 23g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 7g
Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes.
- You can use any type of canned tomatoes, such as crushed or whole peeled.
- You can use light coconut milk instead of regular coconut milk.
Variations:
- You can add other vegetables to the curry, such as bell peppers, carrots, or green beans.
- You can add protein to the curry, such as chickpeas, tofu, or shrimp.
Tips and tricks:
- Make sure to cut the eggplants and potatoes into similar-sized cubes for even cooking.
- You can sprinkle some lemon juice over the curry before serving for extra freshness.
- You can make the curry ahead of time and reheat it before serving.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a deep bowl or plate, with the rice on the side.
- Garnish with chopped cilantro and a sprinkle of black pepper.
Garnishes:
- Chopped cilantro
- Lemon wedges
- Black pepper
Pairings:
- Naan bread
- Pita bread
- Roti
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled corn
Troubleshooting advice:
- If the curry is too thick, you can add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, you can simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to wash your hands and all the vegetables before cooking.
- Cook the curry until the vegetables are tender and the sauce has thickened to ensure that it's fully cooked.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean.
- The word "curry" comes from the Tamil word "kari," which means "sauce" or "relish."
Flavor profiles:
- This curry is spicy, savory, and slightly sweet, with a creamy coconut milk sauce.
Serving suggestions:
- This curry is a hearty and satisfying meal on its own, but you can also serve it with some bread or salad for a complete meal.
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Region: Indian