Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup raw cashews
- 2 cups fresh moringa leaves, chopped
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 5 minutes or until the onion is translucent.
3. Add the ground coriander, ground cumin, turmeric, paprika, and salt. Cook for 1 minute or until fragrant.
4. Add the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender or regular blender, blend the curry until smooth.
6. Add the raw cashews and chopped moringa leaves. Cook for 5 minutes or until the cashews are tender and the moringa leaves are wilted.
7. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 28g
- Protein: 12g
- Fiber: 6g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use any type of onion instead of chopped onion.
- You can use ground turmeric instead of fresh turmeric.
- You can use any type of broth instead of vegetable broth.
- You can use frozen moringa leaves instead of fresh moringa leaves.
Variations:
- You can add other vegetables such as carrots, potatoes, or bell peppers.
- You can add protein such as tofu, chickpeas, or chicken.
- You can add more spices such as garam masala, cinnamon, or cardamom.
Tips and tricks:
- Soak the cashews in water for at least 30 minutes before adding them to the curry to make them more tender.
- Use gloves when handling fresh turmeric to avoid staining your hands.
- Adjust the amount of spices and salt to your liking.
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 rice or naan bread on the side.
- Garnish with fresh cilantro or chopped cashews.
Garnishes:
- Fresh cilantro
- Chopped cashews
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Moringa is a plant native to India and is known for its high nutritional value.
- Cashews are native to Brazil and were brought to India by Portuguese traders in the 16th century.
Flavor profiles:
- The curry has a creamy and slightly sweet flavor from the coconut milk and cashews.
- The spices add a warm and earthy flavor to the curry.
Serving suggestions:
- Serve the curry with rice or naan bread for a complete meal.
- Add a side salad or roasted vegetables for more nutrition.
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Region: Indian