Ingredients with Measurements:
- 2 cups of oca, peeled and diced
- 2 cups of potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the curry powder, cumin, coriander, and turmeric and stir for 1 minute.
4. Add the diced oca and potatoes and stir to coat them with the spices.
5. Pour in the coconut milk and vegetable broth, and season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
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: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- You can substitute sweet potatoes for regular potatoes.
- You can use chicken broth instead of vegetable broth.
- You can use coconut cream instead of coconut milk for a richer flavor.
Variations:
- You can add diced carrots or bell peppers for extra color and flavor.
- You can use different spices, such as garam masala or chili powder, to customize the flavor.
- You can add a can of chickpeas or lentils for extra protein.
Tips and tricks:
- Be sure to dice the oca and potatoes into small, bite-sized pieces for even cooking.
- Taste the curry before serving and adjust the seasoning as needed.
- If the curry is too thick, add more vegetable broth or coconut milk to thin it out.
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, stirring occasionally, until heated through.
Presentation ideas:
- Garnish the curry with chopped cilantro or parsley for a pop of color.
- Serve the curry in individual bowls with a side of rice or naan bread.
Pairings:
- This curry pairs well with a crisp salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted cauliflower
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Be sure to wash and peel the oca and potatoes before using them in the recipe.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Oca is a root vegetable native to the Andes region of South America. It has a slightly sweet and nutty flavor, and is often used in stews and curries.
Flavor profiles:
- This curry has a rich and creamy flavor, with a blend of warm spices and tender vegetables.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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