Ingredients with Measurements:
- 2 tablespoons oil
- 2 teaspoons panch phoron (a blend of equal parts cumin, fennel, mustard, nigella, and fenugreek seeds)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat. Add the panch phoron and cook for 1 minute until fragrant.
2. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
3. Add the potatoes, carrots, cauliflower, green beans, and peas. Stir to combine.
4. Add the turmeric, cumin, coriander, and salt. Stir to coat the vegetables.
5. Add the vegetable broth, diced tomatoes, and chickpeas. Stir to combine.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
7. Stir in the lemon juice and cilantro.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the panch phoron and vegetables, low heat for simmering the curry.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 42g
Protein: 9g
Fiber: 11g
Substitutions for ingredients:
- Use any combination of vegetables you like, such as zucchini, bell peppers, or sweet potatoes.
- Use chicken or beef broth instead of vegetable broth.
- Use canned or frozen mixed vegetables instead of fresh.
Variations:
- Add 1 cup of coconut milk for a creamier curry.
- Add 1 tablespoon of garam masala for a spicier curry.
- Add 1 cup of cooked lentils for extra protein.
Tips and tricks:
- Toast the panch phoron in a dry pan before adding the oil for extra flavor.
- Cut the vegetables into similar sizes for even cooking.
- Add more or less broth depending on how thick you like your curry.
Storage instructions:
Refrigerate leftover curry in an airtight container 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 rice or naan bread on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced green onions, chopped peanuts, or a dollop of plain yogurt.
Pairings:
Serve with rice or naan bread. A side salad or roasted vegetables would also be a great addition.
Suggested side dishes:
Cucumber raita, roasted eggplant, or sautéed spinach.
Troubleshooting advice:
- If the curry is too thick, add more broth or water.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
- Adjust the seasoning to taste.
Food safety advice:
Make sure to cook the vegetables until they are tender and the curry is heated through to avoid any foodborne illnesses.
Food history:
Panch phoron is a spice blend commonly used in Bengali cuisine. It translates to "five spices" and is made up of equal parts cumin, fennel, mustard, nigella, and fenugreek seeds.
Flavor profiles:
This curry has a warm and earthy flavor from the panch phoron and turmeric, with a slight sweetness from the vegetables.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread, or as a side dish with other Indian-inspired dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian