Ingredients with Measurements:
- 1 cup groats
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1 cup vegetable broth
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the groats in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger and cook for another 2 minutes.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to combine and cook for 1 minute.
6. Add the rinsed groats, chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer for 30-40 minutes, or until the groats are tender and the liquid has been absorbed.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 48g
Protein: 12g
Fiber: 12g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of grain in place of groats, such as rice or quinoa.
- You can use any type of bean in place of chickpeas, such as black beans or kidney beans.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use coconut milk instead of vegetable broth for a creamier curry.
- Add diced bell peppers or carrots for extra vegetables.
Tips and tricks:
- Rinse the groats thoroughly before cooking to remove any debris.
- If the curry is too thick, add more vegetable broth or water.
- Taste and adjust the seasoning as needed before serving.
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 medium heat until heated through.
Presentation ideas:
Serve the curry in bowls with a side of naan bread or rice.
Garnishes:
Fresh cilantro, chopped
Pairings:
Serve with a side of naan bread or rice.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the groats are still hard after 40 minutes of cooking, add more liquid and continue simmering until tender.
- If the curry is too thin, simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to rinse the groats thoroughly before cooking to remove any debris.
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Food history:
Curry is a dish that originated in India and has since spread throughout the world. It typically consists of a mixture of spices, vegetables, and meat or legumes in a sauce.
Flavor profiles:
This curry has a warm and spicy flavor from the combination of curry powder, cumin, coriander, turmeric, and cayenne pepper.
Serving suggestions:
Serve the curry in bowls with a side of naan bread or rice.
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Region: Indian