Ingredients with Measurements:
- 1 pack of instant noodles
- 1 tablespoon of oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 cup of mixed vegetables (carrots, peas, corn)
- 1 cup of water
- 1/2 cup of coconut milk
- 1/2 cup of roasted peanuts, crushed
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cook the instant noodles according to the package instructions and set aside.
2. Heat the oil in a pan over medium heat.
3. Add the chopped onion and minced garlic and sauté until fragrant.
4. Add the curry powder, cumin powder, coriander powder, and turmeric powder and stir until combined.
5. Add the mixed vegetables and stir-fry for 2-3 minutes.
6. Add the water and coconut milk and bring to a boil.
7. Reduce the heat and let it simmer for 5-7 minutes.
8. Add the crushed roasted peanuts and stir until combined.
9. Season with salt and pepper to taste.
10. Serve the curry over the cooked instant noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 10g
Substitutions for ingredients:
- Mixed vegetables: You can use any vegetables you like such as broccoli, cauliflower, or bell peppers.
- Roasted peanuts: You can use cashews or almonds instead.
Variations:
- Meat version: You can add chicken or beef to the curry for a meatier version.
- Spicy version: You can add chili flakes or fresh chili peppers for a spicier version.
Tips and tricks:
- You can add more water or coconut milk if you prefer a thinner curry.
- You can garnish the curry with fresh cilantro or chopped scallions.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with the cooked instant noodles on the bottom and the curry on top.
Garnishes:
- Fresh cilantro or chopped scallions
Pairings:
- Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Steamed rice or naan bread
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the mixed vegetables until they are tender.
Food history:
- Mi Kari Kacang is a popular Indonesian dish that combines instant noodles with a peanut curry sauce.
Flavor profiles:
- The curry is savory, slightly sweet, and nutty from the roasted peanuts.
Serving suggestions:
- Serve the Mi Kari Kacang as a main dish for lunch or dinner.
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