Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 sweet potato, peeled and diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for another minute, stirring constantly.
5. Add the diced tomatoes and their juices, chickpeas, sweet potato, zucchini, and red bell pepper to the pot and stir to combine.
6. Pour in the vegetable broth and season with salt and pepper to taste.
7. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 4g
Carbohydrates: 38g
Protein: 8g
Fiber: 9g
Sugar: 10g
Sodium: 400mg
Substitutions for ingredients:
- Can use any type of oil instead of vegetable oil
- Can use any type of onion instead of diced onion
- Can use ground ginger instead of grated ginger
- Can use any type of broth instead of vegetable broth
- Can use any type of fresh herb instead of cilantro
Variations:
- Add 1 cup of diced eggplant for a heartier curry
- Add 1 cup of frozen peas for extra color and texture
- Use different types of vegetables, such as cauliflower, butternut squash, or green beans
Tips and Tricks:
- Serve the curry over rice or with naan bread for a complete meal
- Adjust the amount of cayenne pepper to your desired level of spiciness
- Make the curry ahead of time and reheat it for an easy weeknight dinner
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 on the stove over medium heat until warmed through.
Presentation Ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread
- Pair with a crisp salad or roasted vegetables
Suggested Side Dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting Advice:
- If the curry is too thick, add more broth or water to thin it out
- If the curry is too thin, let it simmer for a few more minutes to thicken up
Food Safety Advice:
- Make sure all vegetables are thoroughly washed before using
- Store any leftovers in the refrigerator within 2 hours of cooking
Food History:
Curry originated in India and has been a popular dish for centuries. It has since spread to other parts of the world, including the United Kingdom and the Caribbean.
Flavor Profiles:
This curry is spicy, savory, and slightly sweet, with a blend of warm spices and tender vegetables.
Serving Suggestions:
Serve this curry as a main dish for a vegetarian meal, or as a side dish for a meat-based meal.
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