Ingredients with Measurements:
- 1 cup red pine nuts
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 cups mixed vegetables (carrots, potatoes, bell peppers, green beans)
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet, toast the red pine nuts over medium heat until fragrant and lightly browned. Remove from heat and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the coconut milk and water and stir to combine. Bring to a simmer.
6. Add the mixed vegetables and toasted pine nuts. Stir to combine and simmer for 15-20 minutes until the vegetables are tender.
7. Stir in the lime juice and chopped cilantro.
8. Using a blender or food processor, blend the curry until smooth.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 20g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Red pine nuts can be substituted with cashews or almonds.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add tofu or chicken for a protein boost.
- Use different types of curry powder for a different flavor profile.
- Add more or less spice depending on your preference.
Tips and tricks:
- Toasting the pine nuts adds extra flavor and texture to the curry.
- Blending the curry makes it smoother and creamier.
- Adjust the amount of water depending on how thick or thin you want the curry to be.
Storage instructions:
Store leftovers 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 or naan bread on the side.
Garnishes:
Garnish with chopped cilantro and a lime wedge.
Pairings:
Pair with a light and refreshing salad.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables until tender to avoid any foodborne illnesses.
Food history:
Curry is a popular dish in Japan, with influences from Indian and Southeast Asian cuisine.
Flavor profiles:
The curry is rich and creamy, with a nutty flavor from the red pine nuts and a blend of warm spices.
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese