Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 2 cups kale, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger and sauté for another 2 minutes.
4. Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper and stir to combine.
5. Pour in coconut milk and stir to combine.
6. Add chickpeas, sweet potato, and red bell pepper and stir to combine.
7. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until sweet potato is tender.
8. Add chopped kale and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 32g
Fiber: 8g
Protein: 8g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots or leeks.
- Chickpeas can be substituted with any other type of beans.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with any other color of bell pepper.
- Kale can be substituted with spinach or Swiss chard.
Variations:
- Add tofu or chicken for extra protein.
- Use different vegetables, such as zucchini or eggplant.
- Add a squeeze of lime juice for extra tanginess.
- Use different spices, such as garam masala or cinnamon.
Tips and tricks:
- Make sure to chop all vegetables into similar sizes for even cooking.
- Adjust the amount of spices according to your taste preference.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread on the side.
- Garnish with fresh cilantro, sliced red chili, or a dollop of yogurt.
Garnishes:
- Fresh cilantro
- Sliced red chili
- Yogurt
Pairings:
- Serve with rice or naan bread.
- Pair with a light beer or a fruity white wine.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted cauliflower
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 reduce the liquid.
Food safety advice:
- Make sure to cook the sweet potato until tender to avoid any foodborne illness.
Food history:
- Curry is a dish that originated in India and has since spread to other parts of the world, including Southeast Asia and the Caribbean.
Flavor profiles:
- This curry has a creamy and slightly sweet flavor from the coconut milk, with a spicy kick from the curry powder and cayenne pepper.
Serving suggestions:
- Serve in a bowl with rice or naan bread on the side for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai