Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 ounces) coconut milk
- 2 Malay rose apples, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen peas
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the cumin, coriander, turmeric, paprika, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and stir to combine. Bring to a simmer.
5. Add the Malay rose apples, red and green bell peppers, and frozen peas. Stir to combine.
6. Cover and simmer for 15-20 minutes until the vegetables are tender.
7. Stir in the lime juice, brown sugar, and cilantro. Taste and adjust seasoning as needed.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Saturated Fat: 13g
Cholesterol: 0mg
Sodium: 600mg
Carbohydrates: 21g
Fiber: 5g
Sugar: 9g
Protein: 4g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or sunflower oil.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or zucchini.
- Frozen peas can be substituted with fresh or canned peas.
- Lime juice can be substituted with lemon juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chicken or shrimp for a non-vegetarian version.
- Use different types of apples such as Granny Smith or Fuji.
- Add more or less spices to adjust the heat level.
- Use different types of peppers such as jalapeno or poblano for a spicier version.
Tips and tricks:
- Be sure to peel the Malay rose apples before chopping them.
- Adjust the seasoning to taste.
- Serve with rice or naan bread to soak up the curry sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread on the side. Garnish with cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with rice or naan bread.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Cucumber and tomato salad
- Steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the vegetables until they are tender and fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Malay rose apples are a tropical fruit native to Southeast Asia. They are also known as jambu merah or water apples. Curry is a popular dish in Southeast Asia, especially in Malaysia and Indonesia.
Flavor profiles:
This curry is sweet, savory, and slightly spicy with a creamy coconut milk base.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Malaysian