Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14 ounces) coconut milk
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
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 until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper and cook for 1-2 minutes, stirring constantly.
5. Add the can of diced tomatoes with their juices and the can of coconut milk. Stir to combine.
6. Add the diced sweet potato, red bell pepper, and zucchini. Stir to combine.
7. Bring the mixture to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
8. Add the frozen peas and cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 6g
Sugar: 8g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use minced ginger from a jar instead of grated ginger.
- You can use any type of canned diced tomatoes instead of the specified size.
- You can use any type of canned coconut milk instead of the specified size.
- You can use any type of sweet potato instead of the specified size.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of squash instead of zucchini.
- You can use any type of frozen vegetables instead of frozen peas.
Variations:
- You can add any other vegetables you like, such as carrots, broccoli, or cauliflower.
- You can add any protein you like, such as tofu, chickpeas, or chicken.
- You can adjust the spices to your liking, adding more or less of each as desired.
- You can use a different type of curry powder, such as Madras or Jamaican.
Tips and tricks:
- To make this recipe spicier, add more cayenne pepper or a chopped chili pepper.
- To make this recipe milder, omit the cayenne pepper and use a mild curry powder.
- To make this recipe creamier, use full-fat coconut milk instead of light.
- To make this recipe thicker, simmer for longer or add a cornstarch slurry.
- To make this recipe thinner, add more vegetable broth or water.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop.
Reheating instructions:
- Reheat leftover curry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in bowls or on plates.
- Garnish with chopped cilantro or other fresh herbs.
- Serve with naan bread or rice.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced scallions
- Lime wedges
- Yogurt or sour cream
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted cauliflower
- Steamed broccoli
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to cool it down.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer for longer or add a cornstarch slurry to thicken it up.
Food safety advice:
- Make sure all vegetables are washed and properly prepared before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many different variations and adaptations.
Flavor profiles:
- This curry is spicy, savory, and slightly sweet, with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
- Serve the curry hot with rice or naan bread and a side salad or roasted vegetables.
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Region: Indian