International > Asian > Thai

Piramide Coconut Curry Recipe

Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 cup cooked chickpeas
- 1/2 cup unsweetened shredded coconut
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)

Step-by-step instructions:
1. Heat the coconut 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 2 minutes.
4. Add the curry powder, cumin, coriander, and turmeric and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the diced sweet potato and red bell pepper and bring the mixture to a simmer.
7. Cover the pot and let it simmer for 15-20 minutes, or until the sweet potato is tender.
8. Add the frozen peas, cooked chickpeas, and shredded coconut and stir to combine.
9. If you prefer a smoother consistency, use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Fiber: 8g
Protein: 7g

Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use any type of onion instead of chopped onion.
- You can use ground ginger instead of grated ginger.
- You can use any type of milk instead of coconut milk.
- You can use any type of broth instead of vegetable broth.
- You can use any type of potato instead of sweet potato.
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of legume instead of chickpeas.
- You can omit the shredded coconut if you prefer.

Variations:
- You can add any type of protein, such as chicken, shrimp, or tofu.
- You can add any type of vegetables, such as spinach, kale, or zucchini.
- You can adjust the amount of spices to your liking.
- You can add a squeeze of lime juice for extra flavor.

Tips and tricks:
- To save time, you can use canned chickpeas instead of cooking them from scratch.
- You can make this recipe ahead of time and reheat it when ready to serve.
- If you prefer a thicker consistency, you can add less vegetable broth.
- If you prefer a milder flavor, you can use less curry powder.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a pot over medium heat until heated through.

Presentation ideas:
- Serve the Piramide Coconut Curry in bowls with a side of rice or naan bread.

Garnishes:
- Fresh cilantro
- Sliced green onions
- Chopped peanuts

Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables

Suggested side dishes:
- Cucumber salad
- Mango chutney
- Raita

Troubleshooting advice:
- If the curry is too thick, add more vegetable broth.
- If the curry is too thin, let it simmer uncovered for a few more minutes.

Food safety advice:
- Make sure to cook the sweet potato until tender to avoid any risk of foodborne illness.

Food history:
- Coconut curry is a popular dish in many Southeast Asian countries, such as Thailand, India, and Sri Lanka.

Flavor profiles:
- This Piramide Coconut Curry has a rich and creamy coconut flavor with a spicy kick from the curry powder and cumin.

Serving suggestions:
- Serve this Piramide Coconut Curry as a main dish for a vegetarian meal or as a side dish for a meat-based meal.

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Region: Thai

Taste: Spicy, Sweet, Savory, Coconutty, Tangy