Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 large sweet potato, peeled and diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 can (13.5 ounces) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the curry powder, cumin, coriander, ginger, and cayenne pepper to the pot and stir to combine. Cook for 1-2 minutes, until fragrant.
3. Add the diced sweet potato to the pot and stir to coat in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the sweet potato is slightly softened.
4. Add the diced tomatoes and chickpeas to the pot and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the sweet potato is fully cooked.
5. Add the chopped kale to the pot and stir to combine. Cook for 3-5 minutes, until the kale is wilted.
6. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and cook for 5-10 minutes, until the curry has thickened slightly.
7. Season the curry with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 358
Fat: 20g
Carbohydrates: 38g
Fiber: 9g
Protein: 9g
Substitutions for ingredients:
- You can use any type of potato instead of sweet potato.
- You can use any type of leafy green instead of kale.
- You can use any type of bean instead of chickpeas.
Variations:
- Add diced carrots or bell peppers for extra color and flavor.
- Use different spices or spice blends to customize the flavor of the curry.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- Make sure to remove the tough stems from the kale before chopping.
- If the curry is too thick, you can add a splash of water or vegetable broth to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat the curry in a pot over medium heat or in the microwave until heated through.
Presentation ideas:
Serve the curry in bowls or on plates, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the curry with rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the curry is too spicy, you can add a dollop of plain yogurt or sour cream to cool it down.
- If the curry is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the sweet potato fully to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator or freezer promptly to avoid spoilage.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. The combination of spices and vegetables in this recipe is inspired by traditional Indian curries.
Flavor profiles:
This curry is slightly sweet and spicy, with a creamy coconut milk base and a variety of aromatic spices.
Serving suggestions:
Serve this curry as a main dish for lunch or dinner, accompanied by rice or naan bread.
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Region: Indian