Ingredients with Measurements:
- 2 cups of mixed vegetables (carrots, potatoes, green beans, eggplant, etc.)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 2 cups of water
- 2 tablespoons of oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and chilies. Saute until fragrant.
3. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir well.
4. Add the mixed vegetables and stir until coated with the spices.
5. Pour in the coconut milk and water. Stir well.
6. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Serve hot with rice.
15 minutes preparation time, 25 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Mixed vegetables can be substituted with any vegetables of your choice.
- Red chilies can be substituted with green chilies or chili flakes.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add tofu or tempeh for a vegetarian protein source.
- Add shrimp or chicken for a non-vegetarian option.
- Use different spices such as curry powder or garam masala for a different flavor.
Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- Add more water if the curry becomes too thick.
- Adjust the amount of spices and chilies to your preference.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro, sliced red chilies, or lime wedges.
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Papadum, cucumber raita, or mango chutney.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
- If the curry is too thin, simmer for a longer time to thicken.
Food safety advice:
- Make sure the vegetables are thoroughly washed before cooking.
Food history:
- Gulai is a traditional Indonesian curry dish that is typically made with meat or seafood. The vegetarian version is popular among the Indonesian Hindu community.
Flavor profiles:
- The curry has a rich and creamy flavor with a hint of spice from the chilies.
Serving suggestions:
- Serve the curry in a communal dish for sharing.
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Region: Indonesian