Ingredients with Measurements:
- 2 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups mixed vegetables (such as cauliflower, carrots, and green beans)
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 2 tbsp cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger and cook for another minute.
4. Add garam masala, turmeric, cumin, coriander, red pepper flakes, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add diced tomatoes, chickpeas, mixed vegetables, and vegetable broth. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Stir in coconut milk and cilantro. Cook for another 5 minutes.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 35g
Protein: 10g
Fiber: 9g
Sugar: 9g
Sodium: 650mg
Substitutions for ingredients:
- Can use any type of oil instead of vegetable oil
- Can use any type of canned tomatoes instead of diced tomatoes
- Can use any type of canned beans instead of chickpeas
- Can use any type of mixed vegetables
Variations:
- Add tofu or paneer for extra protein
- Use different spices for different flavor profiles
- Add more or less red pepper flakes depending on spice preference
Tips and tricks:
- Use fresh ginger for best flavor
- Don't overcook the vegetables to maintain their texture
- Adjust the amount of spices to personal preference
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with additional cilantro or a dollop of yogurt.
Pairings:
Pair with a light beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until tender to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
This curry has a spicy and savory flavor profile with hints of ginger and garlic.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian