Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of sea salt
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of coconut milk
- 2 cups of vegetable broth
- 2 cups of cooked chickpeas
- 1 cup of diced carrots
- 1 cup of diced bell peppers
- 1/2 cup of diced celery
- 1/2 cup of frozen peas
- 2 tablespoons of freshly chopped cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic and sauté for 3-4 minutes, until the onion is softened.
3. Add the ginger, turmeric, cumin, coriander, cinnamon, cayenne pepper, and sea salt and stir to combine.
4. Add the diced tomatoes, coconut milk, and vegetable broth and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the chickpeas, carrots, bell peppers, celery, and frozen peas and stir to combine.
7. Simmer for an additional 10 minutes, or until the vegetables are tender.
8. Stir in the freshly chopped cilantro and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium-High
Serving Size: 4
Nutritional Information:
Calories: 394
Fat: 22g
Carbohydrates: 37g
Protein: 11g
Substitutions for Ingredients:
- Olive oil: canola oil or coconut oil
- Onion: shallot or leek
- Garlic: garlic powder
- Ginger: ground ginger
- Turmeric: curry powder
- Cumin: chili powder
- Coriander: cardamom
- Cinnamon: nutmeg
- Cayenne pepper: red pepper flakes
- Sea salt: kosher salt
- Diced tomatoes: crushed tomatoes
- Coconut milk: almond milk
- Vegetable broth: chicken broth
- Chickpeas: black beans
- Carrots: sweet potatoes
- Bell peppers: zucchini
- Celery: fennel
- Frozen peas: edamame
- Cilantro: parsley
Variations:
- Add 1/2 cup of diced sweet potatoes for a heartier dish.
- Substitute the chickpeas with black beans or edamame.
- Substitute the bell peppers with zucchini or eggplant.
- Add 1/2 cup of diced mushrooms for an earthy flavor.
Tips and Tricks:
- Make sure to sauté the onion and garlic until softened before adding the spices.
- Taste the curry before serving and adjust the seasoning as needed.
- If the curry is too thick, add a bit more vegetable broth or coconut milk.
Storage Instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the curry over cooked basmati rice or quinoa and garnish with freshly chopped cilantro and a dollop of plain yogurt.
Garnishes:
- Freshly chopped cilantro
- Plain yogurt
- Toasted coconut flakes
Pairings:
- Naan bread
- Raita
- Mango chutney
Suggested Side Dishes:
- Basmati rice
- Quinoa
- Roasted vegetables
- Naan bread
Troubleshooting Advice:
- If the curry is too thick, add a bit more vegetable broth or coconut milk.
- If the curry is too spicy, add a bit more coconut milk.
- If the curry is too mild, add more cayenne pepper or red pepper flakes.
Food Safety Advice:
- Make sure to store the leftover curry in an airtight container in the refrigerator for up to 4 days.
- Reheat the curry in a pot over medium heat until warmed through.
Food History:
Jacobina-style coconut curry is a traditional dish from the city of Jacobina in the state of Bahia, Brazil. It is a hearty and flavorful dish that is typically served over cooked basmati rice or quinoa.
Flavor Profiles:
This curry is savory, spicy, and slightly sweet. The combination of spices creates a complex flavor that is balanced by the sweetness of the coconut milk.
Serving Suggestions:
Serve the curry over cooked basmati rice or quinoa and garnish with freshly chopped cilantro and a dollop of plain yogurt.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian