Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups mixed vegetables (carrots, potatoes, cauliflower, green beans, peas)
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Blender or immersion blender
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 sauté until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin seeds, coriander seeds, turmeric, paprika, salt, black pepper, and cayenne pepper. Stir well and cook for another minute.
5. Add the mixed vegetables, diced tomatoes, chickpeas, and vegetable broth. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Use a blender or immersion blender to puree the curry until smooth.
8. Stir in the coconut milk and chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Sodium: 800mg
Fiber: 10g
Substitutions for ingredients:
- Can use any vegetables of your choice
- Can use chicken or beef broth instead of vegetable broth
- Can use heavy cream instead of coconut milk
- Can use parsley instead of cilantro
Variations:
- Add tofu or paneer for extra protein
- Add a spoonful of peanut butter for a nutty flavor
- Add a dollop of yogurt for a creamy texture
Tips and tricks:
- Cut the vegetables into bite-sized pieces for even cooking
- Use a blender or immersion blender to puree the curry for a smooth texture
- Adjust the spices to your taste preference
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 a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Marak Vegetable Curry is a traditional Indian dish that has been enjoyed for centuries.
Flavor profiles:
The curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Indian