Ingredients with Measurements:
- 1 cup of kabkabou (dried pumpkin seeds)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 2 cups of mixed vegetables (carrots, potatoes, bell peppers, green beans, etc.)
- 1 can of chickpeas, drained and rinsed
- 1 cup of coconut milk
- 1 tablespoon of lime juice
- 2 tablespoons of cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, toast the kabkabou over medium heat until lightly browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until softened.
3. Add the cumin, coriander, turmeric, paprika, and salt. Stir to combine.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the mixed vegetables and chickpeas. Simmer for another 10-15 minutes, or until the vegetables are tender.
6. In a blender or food processor, puree the toasted kabkabou with 1 cup of water until smooth.
7. Pour the kabkabou puree into the pot and stir to combine.
8. Add the coconut milk and lime juice. Simmer for another 5 minutes.
9. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Fiber: 8g
Sodium: 680mg
Substitutions for ingredients:
- Kabkabou can be substituted with cashews or almonds.
- Vegetable broth can be substituted with chicken or beef broth.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Chickpeas can be substituted with any beans of your choice.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Use different spices for a different flavor profile.
- Add more or less vegetables depending on your preference.
Tips and tricks:
- Toasting the kabkabou adds a nutty flavor to the curry.
- Pureeing the kabkabou adds thickness and creaminess to the curry.
- Adjust the amount of spices and salt to your taste.
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 medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro, chopped nuts, or a dollop of yogurt.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables and chickpeas until they are tender and fully cooked.
Food history:
Kabkabou is a traditional ingredient in North African cuisine, particularly in Tunisia.
Flavor profiles:
This curry has a spicy, nutty, and creamy flavor profile.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian