Ingredients with Measurements:
- 1 medium-sized engkala (also known as wild yam), peeled and diced
- 1 large carrot, peeled and diced
- 1 medium-sized potato, peeled and diced
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant.
3. Add the diced engkala, carrot, and potato. Sauté for 5-7 minutes until the vegetables are slightly softened.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir well to coat the vegetables with the spices.
5. Pour in the coconut milk and vegetable broth. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Engkala can be substituted with sweet potato or regular yam.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add other vegetables such as green beans, bell peppers, or zucchini.
- Add protein such as tofu, chicken, or shrimp.
- Use different spices such as garam masala or chili powder.
Tips and tricks:
- To make the curry thicker, add less vegetable broth.
- To make the curry spicier, add more chili powder or red pepper flakes.
- To make the curry creamier, add more coconut milk.
Storage instructions:
- Store 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 until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or bread on the side.
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Serve with white or brown rice, naan bread, or roti.
Suggested side dishes:
- Cucumber salad, tomato salad, or mixed greens.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure all vegetables are thoroughly washed before using.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Engkala is a wild yam that is native to Southeast Asia and is commonly used in traditional dishes in Malaysia and Indonesia.
Flavor profiles:
- The curry has a rich and creamy flavor from the coconut milk and a spicy and earthy flavor from the curry powder and other spices.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
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Region: Thai