Ingredients with Measurements:
- 1 large luffa, peeled and cut into bite-sized pieces
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the curry powder, cumin, coriander, turmeric, and salt, and stir for 1-2 minutes until fragrant.
4. Add the luffa pieces and stir to coat them with the spice mixture.
5. Pour in the can of coconut milk and 1 cup of water, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the luffa is tender.
7. In a small bowl, whisk together the cornstarch, lime juice, and brown sugar until smooth.
8. Add the cornstarch mixture to the pot and stir until the curry thickens.
9. Taste and adjust the seasoning as needed.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Fat: 18g
Carbohydrates: 18g
Protein: 3g
Sodium: 600mg
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- Luffa can be substituted with zucchini or squash.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Add diced tofu or chickpeas for extra protein.
- Use red curry paste instead of curry powder for a spicier flavor.
- Add a diced tomato or bell pepper for extra color and flavor.
Tips and tricks:
- Be sure to peel the luffa before cutting it into pieces.
- You can use fresh or canned coconut milk for this recipe.
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, add more cornstarch to thicken it.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro, sliced green onions, or chopped peanuts.
Pairings:
This curry pairs well with steamed rice or naan bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or carrots.
- A fresh salad with a tangy dressing.
- Roasted sweet potatoes or squash.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or a dollop of plain yogurt to cool it down.
- If the luffa is too tough, simmer it for a few extra minutes until it is tender.
Food safety advice:
- Be sure to wash the luffa thoroughly before peeling and cutting it.
- Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F before serving.
Food history:
Luffa, also known as sponge gourd or Chinese okra, is a vegetable that is commonly used in Asian cuisine. It is a member of the cucumber family and has a mild, slightly sweet flavor. Coconut curry is a popular dish in many parts of Asia, and is often made with a variety of vegetables and spices.
Flavor profiles:
This curry has a creamy, coconutty flavor with a hint of spice from the curry powder and cumin.
Serving suggestions:
Serve this curry as a main dish with a side of rice or naan bread. It also makes a great side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai