Ingredients with Measurements:
- 2 cups of sliced oyong (also known as snake gourd)
- 2 cups of spinach leaves
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of chili powder
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pan and sauté until the onion is translucent.
3. Add the turmeric powder, cumin powder, coriander powder, and chili powder to the pan and stir well.
4. Add the sliced oyong to the pan and stir to coat with the spice mixture.
5. Pour in enough water to cover the oyong and bring to a boil.
6. Reduce the heat to low and let the oyong simmer for 10-15 minutes, or until tender.
7. Add the spinach leaves to the pan and stir until wilted.
8. Pour in the can of coconut milk and stir well.
9. Let the curry simmer for another 5-10 minutes, or until the sauce has thickened.
10. Season with salt to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Oyong can be substituted with zucchini or any other type of squash.
- Spinach can be substituted with kale or any other leafy green.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use different spices or spice blends to change up the flavor of the curry.
- Add diced tomatoes or tomato paste for a slightly tangy flavor.
Tips and tricks:
- Be sure to slice the oyong thinly for even cooking.
- If the curry is too thick, add a little more water or coconut milk to thin it out.
- Serve the curry over rice or with naan bread.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until warmed through.
Presentation ideas:
- Serve the curry in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- A simple cucumber salad or raita would be a nice side dish to serve with the curry.
Troubleshooting advice:
- If the curry is too spicy, add a little more coconut milk to tone down the heat.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many different variations and interpretations.
Flavor profiles:
- This curry has a warm and spicy flavor, with a creamy coconut milk sauce.
Serving suggestions:
- Serve the curry hot and enjoy with your favorite side dishes.
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Region: Indonesian