Ingredients with Measurements:
- 2 cups of chopped Jew's mallow leaves
- 1 medium-sized eggplant, chopped into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 cup of vegetable broth
- 1 can of diced tomatoes
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons of lemon juice
- 4 boiled eggs, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the chopped eggplant and stir well.
5. Add the ground cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well to coat the eggplant with the spices.
6. Add the chopped Jew's mallow leaves and stir well.
7. Pour in the vegetable broth and diced tomatoes. Stir well.
8. Add the drained and rinsed chickpeas and stir well.
9. Bring the curry to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the eggplant is tender.
10. Add the lemon juice and stir well.
11. Serve the curry hot, topped with sliced boiled eggs.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- You can use spinach or kale instead of Jew's mallow leaves.
- You can use any other type of beans instead of chickpeas.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- You can add diced potatoes or sweet potatoes to the curry.
- You can add diced carrots or bell peppers to the curry.
- You can add coconut milk for a creamier curry.
Tips and tricks:
- Make sure to chop the eggplant and Jew's mallow leaves into small pieces for even cooking.
- You can add more or less spices depending on your taste preference.
- You can adjust the amount of vegetable broth depending on how thick or thin you want the curry to be.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in bowls, topped with sliced boiled eggs and fresh herbs like cilantro or parsley.
Garnishes:
- Fresh herbs like cilantro or parsley
- Sliced boiled eggs
Pairings:
- Serve the curry with rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or 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 Jew's mallow leaves and eggplant thoroughly before using them.
- Make sure to cook the curry to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Jew's mallow is a leafy green vegetable that is popular in Middle Eastern and African cuisine.
Flavor profiles:
- The curry is savory and slightly spicy, with a hint of sweetness from the eggplant.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
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Region: Indian