Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 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 red bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- 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, minced garlic, and minced ginger. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Pour in the can of coconut milk and the vegetable broth. Stir to combine.
5. Add the diced sweet potato, sliced carrot, sliced red bell pepper, sliced zucchini, and trimmed green beans. Stir to combine.
6. Bring the curry to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
7. Season with salt and pepper, to taste.
8. Serve the curry hot, garnished with fresh cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 19g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of vegetable broth or stock instead of vegetable broth.
- You can use any type of vegetables you like, such as cauliflower, broccoli, or eggplant.
Variations:
- You can add cooked chickpeas or lentils for extra protein.
- You can add a tablespoon of tomato paste for a richer flavor.
- You can add a teaspoon of garam masala for a more complex flavor.
Tips and tricks:
- You can make this curry ahead of time and reheat it when ready to serve.
- You can serve this curry with rice or naan bread.
- You can adjust the amount of cayenne pepper to your liking.
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 the curry with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
Pairings:
- Rice
- Naan bread
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- 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 to avoid any foodborne illnesses.
Food history:
- Lengkare Vegetable Curry is a traditional Indonesian dish that is typically made with a variety of vegetables and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
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Region: Indonesian