Ingredients with Measurements:
- 2 cups of Kisra (Somali flatbread)
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of ground ginger
- 1 teaspoon of paprika
- 1 can (14.5 ounces) of diced tomatoes
- 1 can (14 ounces) of coconut milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion is softened and lightly browned.
3. Add the garlic, cumin, coriander, turmeric, ginger, and paprika and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes and coconut milk and bring to a simmer.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Add the salt and pepper and stir to combine.
7. Remove the skillet from the heat and stir in the chopped cilantro.
8. Serve the curry over the Kisra.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients
- Onion: 1/2 cup of diced bell pepper
- Coconut milk: 1/2 cup of heavy cream
- Cilantro: 1 tablespoon of chopped parsley
Variations:
- Add 1/2 cup of cooked chickpeas for added protein.
- Substitute the Kisra with cooked rice or quinoa.
Tips and Tricks:
- Make sure to stir the curry frequently to prevent it from sticking to the bottom of the skillet.
- Taste the curry before serving and adjust the seasonings as needed.
Storage Instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the curry over a bed of cooked rice or quinoa and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Chopped scallions
- Toasted coconut flakes
Pairings:
- Roasted vegetables
- Grilled chicken
- Steamed fish
Suggested Side Dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Sauteed spinach
Troubleshooting Advice:
- If the curry is too thick, add a bit more coconut milk or vegetable broth to thin it out.
- If the curry is too spicy, add a bit more coconut milk or a dollop of plain yogurt to mellow out the heat.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat the curry until it is steaming hot before serving.
Food History:
Kisra is a traditional Somali flatbread that is cooked on a hot griddle. It is usually served with a variety of curries and stews.
Flavor Profiles:
This curry has a rich and creamy flavor with hints of cumin, coriander, turmeric, ginger, and paprika.
Serving Suggestions:
Serve the curry with Kisra, roasted vegetables, grilled chicken, or steamed fish.
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