Ingredients with Measurements:
- 2 cups of fresh spinach leaves, washed and chopped
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 tablespoon of tomato paste
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the cumin seeds and coriander seeds and cook for 1-2 minutes until fragrant.
3. Add the chopped onion, garlic, and ginger and cook for 5-7 minutes until the onion is soft and translucent.
4. Add the turmeric powder and paprika and cook for another minute.
5. Add the tomato paste and stir well.
6. Add the chopped spinach and chickpeas and stir well.
7. Pour in the coconut milk and stir well.
8. Season with salt and pepper to taste.
9. Bring the curry to a simmer and cook for 10-15 minutes until the spinach is wilted and the chickpeas are heated through.
10. Remove from heat and let cool for a few minutes.
11. Transfer the curry to a blender or food processor and blend until smooth.
12. Return the curry to the skillet or wok and heat over low heat until warmed through.
13. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 22g
Protein: 7g
Fiber: 6g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Chickpeas can be substituted with any other type of beans.
- Vegetable oil can be substituted with any other type of oil.
- Cumin seeds and coriander seeds can be substituted with ground cumin and coriander.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced carrots or bell peppers for extra vegetables.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- Be sure to rinse the chickpeas well to remove any excess salt or preservatives.
- Use a high-speed blender or food processor for a smoother curry.
- Adjust the amount of spices to your taste preferences.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in a microwave-safe dish or on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Crisp salad
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth 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.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Kakuluwo curry is a traditional Sri Lankan dish made with coconut milk and a variety of spices. It is often served with rice or bread.
Flavor profiles:
This curry is creamy, spicy, and slightly sweet with a hint of tanginess from the tomato paste.
Serving suggestions:
Serve this curry as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian