Ingredients with Measurements:
- 2 cups of corn kernels
- 1 cup of chopped spinach
- 1 cup of chopped onions
- 1 cup of chopped tomatoes
- 2 cloves of minced garlic
- 1 teaspoon of grated ginger
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1 tablespoon of vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or food processor (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until they turn translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the chopped tomatoes and cook until they soften and release their juices.
6. Add the coriander powder, turmeric powder, garam masala, and red chili powder. Mix well.
7. Add the corn kernels and spinach. Mix well.
8. Add enough water to cover the vegetables. Bring to a boil.
9. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the corn is cooked through.
10. Add salt to taste.
11. If you prefer a smoother consistency, use a blender or food processor to puree the curry.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh.
- You can use kale or collard greens instead of spinach.
- You can use canned tomatoes instead of fresh.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add coconut milk for a creamier curry.
- Add chickpeas or lentils for extra protein.
Tips and tricks:
- To save time, you can use pre-chopped onions and garlic.
- If you like your curry spicier, add more red chili powder or fresh chili peppers.
- Serve with rice or naan bread.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate, garnished with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley.
Pairings:
- Serve with rice or naan bread.
- Pair with a cucumber raita or yogurt sauce.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or tofu
- Steamed rice
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jagung Bose Curry is a traditional Indonesian dish made with corn and spices. It is often served with rice and other side dishes.
Flavor profiles:
This curry is savory, slightly sweet, and spicy.
Serving suggestions:
Serve this curry as a main dish with rice or as a side dish with grilled chicken or tofu.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian