Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 carrot, peeled and sliced
- 1/2 head of cabbage, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the diced sweet potato and sliced carrot and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes until the sweet potato and carrot are tender.
8. Add the chopped cabbage and drained and rinsed chickpeas and stir to combine.
9. Simmer for an additional 5-10 minutes until the cabbage is wilted and tender.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 6g
Fiber: 7g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use ground ginger instead of grated ginger.
- You can use any type of milk instead of coconut milk.
- You can use any type of broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of legume instead of chickpeas.
- You can use any type of leafy green instead of cabbage.
Variations:
- You can add any type of protein such as chicken, shrimp, or tofu.
- You can add any type of vegetable such as bell peppers, zucchini, or eggplant.
- You can add any type of spice such as cinnamon, cardamom, or paprika.
Tips and tricks:
- You can adjust the amount of spices to your liking.
- You can use canned or fresh vegetables.
- You can use a blender or immersion blender to make the curry smoother.
- You can serve the curry over rice or noodles.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a spoon.
- Garnish the curry with fresh cilantro.
Garnishes:
- Fresh cilantro
- Lime wedges
- Chopped peanuts
- Sliced green onions
Pairings:
- Rice
- Noodles
- Naan bread
- Roti bread
Suggested side dishes:
- Steamed vegetables
- Salad
- Fruit
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables and protein to a safe temperature.
- Store the leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Kawlata is a traditional Maltese soup made with cabbage, pork, and beans.
Flavor profiles:
- Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
Related Categories
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Region: Sri Lankan