Ingredients with Measurements:
- 2 elephant ears, peeled and sliced
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of lime juice
- 1 tablespoon of cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Measuring spoons
- Grater
Step-by-step instructions:
1. In a large pot, heat the vegetable oil 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, turmeric, and salt. Stir well to combine.
5. Add the sliced elephant ears and stir to coat with the spice mixture.
6. Pour in the can of coconut milk and stir to combine.
7. Bring the curry to a simmer and let it cook for 15-20 minutes, or until the elephant ears are tender.
8. Stir in the lime juice and chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 245
Fat per serving: 17g
Carbohydrates per serving: 19g
Protein per serving: 4g
Sodium per serving: 610mg
Substitutions for ingredients:
- Elephant ears can be substituted with taro root or sweet potato.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Use different vegetables such as bell peppers, carrots, or green beans.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Make sure to peel the elephant ears before slicing them.
- If the curry is too thick, add a splash of water or vegetable broth.
- Adjust the spice level to your liking by adding more or less curry powder.
Storage instructions:
Store any leftovers 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 sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or chopped peanuts.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or steamed broccoli.
Troubleshooting advice:
If the curry is too spicy, add a tablespoon of coconut milk to cool it down.
Food safety advice:
Make sure to cook the elephant ears thoroughly to avoid any foodborne illnesses.
Food history:
Elephant ears are a starchy root vegetable that is commonly used in Caribbean and African cuisine.
Flavor profiles:
The curry has a creamy and slightly sweet flavor from the coconut milk, with a spicy kick from the curry powder and ginger.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Thai