Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 cup diced potatoes
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, garam masala, chili powder, and salt and cook for 1 minute.
4. Add the tomatoes, vegetable broth, chickpeas, peas, and potatoes and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
6. Stir in the cilantro and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 36g
Protein: 8g
Substitutions for Ingredients
- Vegetable oil: olive oil
- Onion: shallot
- Garlic: garlic powder
- Ginger: ground ginger
- Cumin: chili powder
- Coriander: oregano
- Turmeric: paprika
- Garam masala: curry powder
- Chili powder: red pepper flakes
- Diced tomatoes: tomato sauce
- Vegetable broth: chicken broth
- Chickpeas: black beans
- Frozen peas: fresh peas
- Potatoes: sweet potatoes
- Cilantro: parsley
Variations:
- Add 1 cup of cooked chicken or beef to the curry for a heartier dish.
- Substitute other vegetables such as carrots, bell peppers, or squash for the potatoes.
- Add 1 teaspoon of sugar to balance the flavors.
Tips and Tricks:
- Use fresh ginger for the best flavor.
- Taste the curry and adjust the seasonings as needed.
- Serve with cooked rice or naan bread.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the curry over cooked rice or with naan bread.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh parsley
- Chopped fresh mint
- Sliced green onions
- Toasted coconut flakes
- Toasted sesame seeds
Pairings:
- Rice
- Naan bread
- Raita
- Chutney
Suggested Side Dishes:
- Cucumber salad
- Roasted vegetables
- Roasted potatoes
- Naan bread
Troubleshooting Advice:
- If the curry is too spicy, add a tablespoon of coconut milk or cream to balance the flavors.
- If the curry is too thick, add a little more vegetable broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking and consume within 3 days.
Food History:
Kabuni curry is a traditional Indian dish that is often served with rice or naan bread. It is made with a variety of spices, vegetables, and chickpeas.
Flavor Profiles:
This curry is savory and slightly spicy with a hint of sweetness.
Serving Suggestions:
Serve with cooked rice or naan bread and a side of raita or chutney.
Related Categories
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Region: Sri Lankan