Ingredients with Measurements:
- 1 large eggplant, diced
- 2 medium tomatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can coconut milk
- 2 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 4-6 curry leaves
- 4-6 pandan leaves
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and coriander seeds and cook until fragrant, about 1 minute.
2. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes.
3. Add the turmeric powder, chili powder, and salt and cook for another minute.
4. Add the diced eggplant and tomatoes and cook for 5 minutes, stirring occasionally.
5. Add the coconut milk, water, curry leaves, and pandan leaves. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the eggplant is tender.
6. Remove the curry from heat and let it cool slightly. Remove the curry leaves and pandan leaves and transfer the curry to a blender or food processor. Blend until smooth.
7. Return the curry to the pot and add the lemon juice. Stir well and heat over low heat until warmed through.
8. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Can substitute eggplant with zucchini or squash
- Can substitute pandan leaves with bay leaves
- Can substitute lemon juice with lime juice
Variations:
- Add diced potatoes or carrots for extra texture
- Add diced chicken or tofu for extra protein
- Add a tablespoon of garam masala for extra flavor
Tips and tricks:
- Be sure to dice the eggplant and tomatoes into small, bite-sized pieces for even cooking
- Use fresh curry leaves and pandan leaves for the best flavor
- Adjust the amount of chili powder to your desired level of spiciness
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftover curry in a pot over low heat, stirring occasionally, until warmed through
Presentation ideas:
- Serve the curry in a large bowl with a side of rice or bread
- Garnish with fresh cilantro or chopped peanuts
Garnishes:
- Fresh cilantro
- Chopped peanuts
Pairings:
- Basmati rice
- Naan bread
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out
- If the curry is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Be sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Kakuluwo curry is a Sri Lankan dish that is typically made with chicken or fish. This vegetarian version uses eggplant as the main ingredient.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with rice or bread for a filling and satisfying meal
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Sri Lankan
Taste: Spicy, Tangy, Savory, Aromatic, Herbaceous