Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, seeded and diced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and coconut milk and stir to combine.
6. Add the diced sweet potato, sliced carrots, diced red bell pepper, sliced zucchini, and trimmed green beans to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the onion, garlic, and ginger
- Low heat for simmering the curry
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 295
- Fat: 20g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of vegetable you like in this curry. Try adding cauliflower, broccoli, or eggplant.
- If you don't have canned diced tomatoes, you can use fresh tomatoes instead.
- If you don't have coconut milk, you can use heavy cream or plain yogurt instead.
Variations:
- Add cooked chicken or shrimp to make this a meat-based curry.
- Use different spices to change the flavor of the curry. Try adding garam masala, cinnamon, or cardamom.
- Add a spoonful of peanut butter or almond butter to the curry for a nutty flavor.
Tips and tricks:
- Make sure to chop all the vegetables into similar-sized pieces so they cook evenly.
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken up.
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 pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro, chopped peanuts, or sliced green onions.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve the curry with rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the curry is too spicy, add a spoonful of plain yogurt or sour cream to cool it down.
- If the curry is too bland, add more spices or salt to taste.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Curry is a popular dish in many parts of the world, including India, Thailand, and the Caribbean. It typically consists of a mixture of spices, vegetables, and meat or seafood.
Flavor profiles:
- This curry has a spicy, savory flavor with hints of sweetness from the coconut milk and vegetables.
Serving suggestions:
- Serve the curry with rice or naan bread for a complete meal.
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