Ingredients with Measurements:
- 2 medium-sized kumara, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 2-3 minutes or until the onion is translucent.
3. Add curry powder, cumin, and coriander. Cook for another minute.
4. Add diced kumara, coconut milk, and vegetable broth. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes or until the kumara is tender.
6. Remove from heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the mixture until smooth.
8. Return the pureed mixture to the pot and reheat over low heat.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 265
Fat: 20g
Carbohydrates: 20g
Protein: 3g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Sweet potato can be used instead of kumara.
- Chicken or beef broth can be used instead of vegetable broth.
- Coconut cream can be used instead of coconut milk for a richer flavor.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add chopped vegetables such as carrots, bell peppers, or green beans for added nutrition.
- Use red curry paste instead of curry powder for a spicier flavor.
Tips and tricks:
- To make the curry thicker, let it simmer for a longer time.
- Adjust the amount of curry powder and other spices to your liking.
- Serve 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 low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a light salad or steamed vegetables.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, let it simmer for a longer time.
Food safety advice:
- Make sure to cook the kumara until it is tender before pureeing.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Curry is a dish that originated in South Asia and has since spread to many other parts of the world. The use of coconut milk in curry is common in Southeast Asian cuisine.
Flavor profiles:
The Kumara and Coconut Curry is a creamy and mildly spiced dish with a hint of sweetness from the kumara.
Serving suggestions:
Serve the Kumara and Coconut Curry as a main dish with rice or naan bread.
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Region: New Zealand