Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 cup snow peas
- 1 cup chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the curry powder and stir for 1 minute until fragrant.
4. Add the coconut milk and vegetable broth and stir to combine.
5. Add the sweet potato, red bell pepper, snow peas, and chickpeas and stir to combine.
6. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
8. Serve hot, garnished with fresh cilantro.
10 minutes preparation, 25 minutes cooking
Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with any other color bell pepper.
- Snow peas can be substituted with green beans or snap peas.
- Chickpeas can be substituted with any other bean.
Variations:
- Add diced chicken or shrimp for a non-vegetarian version.
- Add diced pineapple or mango for a sweeter version.
- Add extra vegetables such as zucchini or eggplant.
Tips and tricks:
- Use fresh ginger for the best flavor.
- Adjust the amount of curry powder to your taste preference.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or cauliflower.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water 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 vegetables until they are tender and fully cooked.
Food history:
- Coconut curry is a popular dish in many Southeast Asian countries, including Thailand and India.
Flavor profiles:
- Creamy, spicy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A