Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 cups chopped vegetables (such as carrots, potatoes, green beans, bell peppers, and cauliflower)
- 1 cup chopped kale or spinach
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
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 cook for 5 minutes, stirring occasionally, until softened.
3. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
4. Add the ground cumin, ground coriander, turmeric, paprika, salt, black pepper, and cayenne pepper and cook for 1 minute, stirring constantly.
5. Add the coconut milk and vegetable broth and stir to combine.
6. Add the chopped vegetables and bring to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Stir in the chopped kale or spinach, lime juice, honey, and chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- You can use any combination of vegetables you like in this recipe.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use maple syrup or agave nectar instead of honey for a vegan version.
Variations:
- You can add cooked chickpeas or tofu for extra protein.
- You can add a teaspoon of garam masala for extra flavor.
- You can use coconut cream instead of coconut milk for a richer curry.
Tips and Tricks:
- Cut the vegetables into similar sizes so they cook evenly.
- Taste and adjust the seasoning as needed before serving.
- You can make this curry ahead of time and reheat it before serving.
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 rice or naan bread on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, sliced green onions, and lime wedges.
Pairings:
Serve the curry with rice or naan bread. A side salad or roasted vegetables would also be a great addition.
Suggested Side Dishes:
- Cucumber Raita
- Roasted Cauliflower
- Garlic Naan Bread
Troubleshooting Advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the vegetables until they are tender and cooked through.
- Store the leftover curry in the refrigerator and reheat it thoroughly before serving.
Food History:
Kuluban Vegetable Curry is a traditional Indian dish that originated in the southern region of Kerala. It is a flavorful and nutritious dish that is popular in many parts of the world.
Flavor Profiles:
This curry is spicy, savory, and slightly sweet. The combination of spices and coconut milk creates a rich and complex flavor.
Serving Suggestions:
Serve the curry in a bowl with rice or naan bread on the side. Garnish with fresh cilantro and sliced green onions.
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Region: Indian