Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) black beans, drained and rinsed
- 1 cup frozen peas
- 1/2 cup coconut milk
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
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 curry powder, ginger, turmeric, cumin, coriander, cardamom, cinnamon, and cayenne pepper and cook for 1 minute.
4. Add the vegetable broth, tomatoes, chickpeas, black beans, and peas and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Stir in the coconut milk and lemon juice and season with salt and pepper.
7. Simmer for an additional 5 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 11g
Carbohydrates: 39g
Protein: 11g
Substitutions for Ingredients
- Vegetable oil: Canola oil or olive oil
- Onion: Shallot or leek
- Curry powder: Garam masala
- Vegetable broth: Chicken broth or beef broth
- Canned tomatoes: Fresh tomatoes
- Chickpeas: Lentils or black-eyed peas
- Black beans: Kidney beans or pinto beans
- Frozen peas: Fresh or canned peas
- Coconut milk: Heavy cream or half-and-half
Variations:
- Add other vegetables, such as carrots, potatoes, or bell peppers.
- Use other types of beans, such as cannellini beans or navy beans.
- Add cooked chicken or shrimp for a protein boost.
Tips and Tricks:
- For a spicier curry, add more cayenne pepper.
- For a creamier curry, add more coconut milk.
- For a thicker curry, add a few tablespoons of cornstarch or arrowroot powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the curry over steamed rice or quinoa and garnish with freshly chopped cilantro or parsley.
Garnishes:
- Freshly chopped cilantro
- Freshly chopped parsley
- Toasted coconut flakes
- Sliced almonds
- Chopped peanuts
- Crushed red pepper flakes
Pairings:
- Naan bread
- Raita
- Chutney
- Mango salsa
Suggested Side Dishes:
- Steamed rice
- Quinoa
- Roasted vegetables
- Roasted potatoes
- Green salad
Troubleshooting Advice:
- If the curry is too thick, add more broth or coconut milk.
- If the curry is too thin, add a few tablespoons of cornstarch or arrowroot powder.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C).
Food History:
Karakudamono curry is a traditional Japanese dish that has been enjoyed for centuries. It is made with a variety of spices, vegetables, and beans and is often served over steamed rice.
Flavor Profiles:
This curry has a savory flavor with a hint of sweetness from the coconut milk. It is mildly spiced with a hint of heat from the cayenne pepper.
Serving Suggestions:
Serve the curry with steamed rice or quinoa and a side of naan bread.
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Region: Japanese