Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup frozen peas
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the curry powder, cumin, coriander, turmeric, salt, and cayenne pepper, and stir to combine.
4. Pour in the coconut milk and vegetable broth, and stir to combine.
5. Add the sweet potato, carrots, red bell pepper, zucchini, and green beans, and stir to combine.
6. Bring the curry to a simmer, then reduce the heat to low and cover the pot.
7. Cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
8. Add the frozen peas and lime juice, and stir to combine.
9. Cook for an additional 5 minutes until the peas are heated through.
10. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, simmering, and low heat for cooking the vegetables.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 19g
Saturated Fat: 14g
Carbohydrates: 26g
Fiber: 6g
Sugar: 8g
Protein: 5g
Sodium: 720mg
Substitutions for ingredients:
- You can use any type of vegetable broth or stock instead of vegetable broth.
- You can use any type of vegetables you like, such as cauliflower, broccoli, or eggplant.
- You can use fresh or frozen green beans.
- You can use fresh or frozen peas.
- You can use lemon juice instead of lime juice.
- You can use parsley instead of cilantro.
Variations:
- You can add tofu, chickpeas, or lentils for extra protein.
- You can add a tablespoon of tomato paste for a richer flavor.
- You can add a teaspoon of garam masala for a more complex flavor.
- You can add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Use a good quality curry powder for the best flavor.
- Cut the vegetables into similar sizes for even cooking.
- Don't overcook the vegetables, they should be tender but still have some texture.
- Taste and adjust the seasoning as needed.
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 until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro and a squeeze of lime juice.
Garnishes:
- Fresh cilantro
- Lime wedges
- Chopped peanuts
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Raita
- Mango chutney
Suggested side dishes:
- Roasted cauliflower
- Cucumber salad
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, cook it uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many variations and adaptations.
Flavor profiles:
- This curry is fragrant, spicy, and slightly sweet, with a creamy coconut milk base and a mix of tender vegetables.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread, and garnish with fresh cilantro and a squeeze of lime juice.
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Region: Indonesian