Ingredients with Measurements:
- 1 cup of fogfruit leaves
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 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 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Wash the fogfruit leaves and chop them into small pieces.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the curry powder, ground cumin, ground coriander, turmeric, and salt to the pot. Stir well to combine.
4. Add the chopped fogfruit leaves to the pot and stir to coat them with the spices.
5. Pour in the can of coconut milk and the cup of water. Stir well to combine.
6. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the fogfruit leaves are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or food processor, puree the curry until it is smooth and creamy.
9. Return the pureed curry to the pot and heat it over low heat until it is hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 20g
Carbohydrates: 10g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- Fogfruit leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Substitute the fogfruit leaves with other leafy greens, such as Swiss chard or collard greens.
- Add a tablespoon of honey or maple syrup to the curry for a touch of sweetness.
Tips and tricks:
- Be sure to wash the fogfruit leaves thoroughly to remove any dirt or debris.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Adjust the amount of curry powder and other spices to your taste.
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 it is hot.
Presentation ideas:
Serve the curry in bowls, garnished with fresh cilantro and a sprinkle of red pepper flakes.
Garnishes:
Fresh cilantro, red pepper flakes
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to cool it down.
- If the curry is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
Be sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Fogfruit, also known as Phyla nodiflora, is a plant that is native to North America. It has been used for medicinal purposes for centuries, and is also used in traditional cuisine in some parts of the world.
Flavor profiles:
The fogfruit and coconut curry has a creamy, slightly sweet flavor with a hint of spice 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