Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 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 red bell pepper, diced
- 1 cup green beans, trimmed
- 1 cup chopped kale
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cooked rice or naan bread for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife and cutting board
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to combine.
4. Pour in the coconut milk and vegetable broth and stir to combine.
5. Add the sweet potato, red bell pepper, and green beans and bring the mixture to a simmer.
6. Cover the pot and let the curry cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
7. Add the chopped kale and stir until wilted.
8. Stir in the lime juice and season with salt and pepper to taste.
9. Serve the curry hot over cooked rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 17g
Carbohydrates: 22g
Protein: 4g
Sodium: 300mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of leafy green instead of kale.
Variations:
- You can add any type of protein to the curry, such as chicken, shrimp, or tofu.
- You can add other vegetables to the curry, such as carrots, zucchini, or eggplant.
- You can use different spices to customize the flavor of the curry.
Tips and tricks:
- Use fresh ginger and garlic for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the curry is too thick, you can add more broth or water to thin it out.
- If the curry is too thin, you can let it simmer uncovered for a few more minutes to thicken it up.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat the curry in a pot on the stove or in the microwave.
Reheating instructions:
- To reheat the curry, heat it in a pot on the stove over medium heat until heated through.
- Alternatively, you can microwave the curry in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish the curry with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve the curry with cooked rice or naan bread.
- Pair the curry with a light and refreshing salad.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Garlic naan bread
Troubleshooting advice:
- If the curry is too spicy, you can add more coconut milk or yogurt to cool it down.
- If the curry is too sweet, you can add more lime juice or a splash of vinegar to balance the flavors.
- If the curry is too salty, you can add more broth or water to dilute the saltiness.
Food safety advice:
- Make sure to cook the vegetables until they are tender and fully cooked.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Coconut curry is a popular dish in many Southeast Asian countries, such as Thailand, India, and Indonesia.
- The use of coconut milk in curry dishes is believed to have originated in India and spread to other countries through trade and migration.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a blend of warm and aromatic spices.
Serving suggestions:
- Serve the curry in a large bowl or individual bowls with a side of rice or naan bread.
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