Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (carrots, potatoes, bell peppers, green beans)
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's 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 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute, stirring constantly.
4. Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir well to combine and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and coconut milk to the pot and stir well.
6. Add the mixed vegetables to the pot and stir to coat with the curry sauce.
7. Bring the curry to a simmer and cook for 20-25 minutes until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 296
Fat: 22g
Carbohydrates: 22g
Protein: 5g
Fiber: 6g
Sugar: 8g
Sodium: 413mg
Substitutions for ingredients:
- You can use any vegetables you like in this curry, such as cauliflower, broccoli, or zucchini.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, turmeric, and paprika.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add cooked chickpeas or lentils to the curry for extra protein.
- Use tofu or paneer instead of vegetables for a vegetarian protein source.
- Add a tablespoon of honey or brown sugar to the curry for a touch of sweetness.
Tips and Tricks:
- Use a good quality curry powder for the best flavor.
- Don't overcook the vegetables or they will become mushy.
- Serve the curry with rice or naan bread for a complete meal.
Storage Instructions:
- Store 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 large bowl with a garnish of fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the curry with rice or naan bread.
Suggested Side Dishes:
- Cucumber raita
- Mango chutney
- Papadum
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:
- Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food History:
- Keumamah is a traditional Indonesian spice blend that is used in many dishes, including this vegetable curry.
Flavor Profiles:
- This curry is spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve the curry hot with rice or naan bread.
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Region: Thai