Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 can of coconut milk (400 ml)
- 2 ripe greater plantains, peeled and chopped into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of vegetable broth
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- 2 tablespoons of chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
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 cook until it becomes translucent, stirring occasionally.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the ground cumin, ground coriander, ground turmeric, paprika, and salt. Stir to combine and cook for another minute.
5. Pour in the can of coconut milk and stir to combine.
6. Add the chopped greater plantains, chopped red and green bell peppers, and vegetable broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the greater plantains are tender.
8. Stir in the lime juice and honey.
9. Garnish with chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the onion, garlic, and ginger
- Low heat for simmering the curry
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 350
- Total fat: 22g
- Saturated fat: 17g
- Cholesterol: 0mg
- Sodium: 705mg
- Total carbohydrates: 38g
- Dietary fiber: 5g
- Sugars: 18g
- Protein: 4g
Substitutions for ingredients:
- You can use regular plantains instead of greater plantains.
- You can use chicken broth instead of vegetable broth.
- You can use lemon juice instead of lime juice.
- You can use maple syrup instead of honey.
Variations:
- You can add cooked chicken or shrimp to the curry for extra protein.
- You can add diced tomatoes for extra flavor and texture.
- You can add chopped spinach or kale for extra nutrients.
Tips and tricks:
- Make sure to use ripe greater plantains for the best flavor and texture.
- You can adjust the amount of spices and salt to your liking.
- You can make this curry ahead of time and reheat it before serving.
Storage instructions:
- Store the 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 until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve the curry with a side of rice or naan bread.
- Pair the curry with a light and refreshing salad.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the greater plantains until they are tender and fully cooked.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a hint of sweetness from the greater plantains and honey. The spices add warmth and depth to the dish.
Serving suggestions:
- Serve the curry in bowls with a side of rice or naan bread for a filling and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A