Ingredients with Measurements:
- 1 cup noni fruit, peeled and chopped
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup water
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the noni fruit until smooth. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Add the curry powder, turmeric, cumin, coriander, and salt to the pot, and stir to combine.
4. Add the noni puree, coconut milk, and water to the pot, and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat and stir in the lime juice and cilantro.
7. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 22g
- Carbohydrates: 19g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Noni fruit can be substituted with mango or papaya.
- Vegetable oil can be substituted with coconut oil.
- Cilantro can be substituted with parsley.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use chicken or shrimp instead of noni fruit for a non-vegetarian version.
- Add a tablespoon of honey for a sweeter curry.
Tips and tricks:
- Be sure to blend the noni fruit until smooth to avoid any lumps in the curry.
- Adjust the amount of curry powder to your desired level of spiciness.
- Use full-fat coconut milk for a creamier curry.
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 over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with additional cilantro or lime wedges.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add additional water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to wash the noni fruit thoroughly before peeling and chopping.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Noni fruit is a tropical fruit native to Southeast Asia and the Pacific Islands. It has been used for medicinal purposes for centuries.
Flavor profiles:
- The noni coconut curry is creamy and slightly sweet with a hint of spice from the curry powder.
Serving suggestions:
- Serve the noni coconut curry as a main dish with rice or naan bread.
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Region: Thai