Ingredients with Measurements:
- 1 pound ice plant
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup water
- 1 lime, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the ice plant thoroughly and chop into bite-sized pieces.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté for 2-3 minutes until the onions are translucent.
4. Add the curry powder, cumin, coriander, turmeric, and salt to the pot and stir to combine.
5. Add the chopped ice plant to the pot and stir to coat with the spice mixture.
6. Pour in the can of coconut milk and 1 cup of water and stir to combine.
7. Bring the curry to a simmer and let cook for 10-15 minutes until the ice plant is tender.
8. Squeeze the lime juice over the curry and stir to combine.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 17g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- Ice plant can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different spices such as garam masala or chili powder for a different flavor profile.
- Add diced chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to rinse the ice plant thoroughly to remove any dirt or debris.
- Adjust the spice level to your liking by adding more or less curry powder.
- Stir the curry occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
Leftover curry can be stored 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 a bowl with a side of rice or naan bread.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
If the curry is too thick, add more water to thin it out. If it is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine.
Flavor profiles:
This curry has a creamy and slightly spicy flavor with hints of ginger and lime.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
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Region: Thai