Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup marula fruit pulp
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large saucepan
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
4. Add the curry powder, cumin, coriander, turmeric, and paprika and cook for another minute, stirring constantly.
5. Pour in the coconut milk and marula fruit pulp and stir to combine.
6. Add the honey, salt, and black pepper and stir to combine.
7. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
8. Remove the saucepan from the heat and let it cool slightly.
9. Transfer the mixture to a blender or food processor and blend until smooth.
10. Return the mixture to the saucepan and stir in the lime juice and chopped cilantro.
11. Heat the curry over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 275
Fat: 22g
Carbohydrates: 19g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Marula fruit pulp can be substituted with mango pulp or apricot puree.
- Honey can be substituted with maple syrup or agave nectar.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced vegetables such as bell peppers or carrots for extra nutrition.
- Use different spices such as garam masala or curry leaves for a different flavor profile.
Tips and tricks:
- Be careful not to burn the spices when cooking them in the oil.
- Use a blender or food processor to get a smooth and creamy texture.
- Adjust the amount of salt and honey to taste.
Storage instructions:
Store the curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry over low heat until warmed through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish the curry with fresh cilantro leaves or chopped peanuts.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with a side of rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Marula fruit is native to Southern Africa and has been used for centuries in traditional medicine and as a food source.
Flavor profiles:
The curry has a creamy and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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